Pork Tenderloin with Pears and Shallots

Pear nectar gives the sauce a sweet, luscious finish. 4 SERVINGS PREP: 35 MINUTES TOTAL: 35 MINUTES RECIPE BY The Bon Appetit Test Kitchen

Pork Tenderloin with Pears and Shallots

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons olive oil

  • 2

    garlic cloves, finely chopped

  • 1

    tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish

  • 1

    1¼-pound pork tenderloin

  • 3

    large shallots, each cut into 6 wedges through stem end, peeled

  • 3

    unpeeled small Bosc or Anjou pears, quartered, cored

  • 4

    teaspoons butter, room temperature

  • 2

    teaspoons all purpose flour

  • cups low-salt chicken broth

  • ¾

    cup pear nectar

Directions

Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large nonstick skillet over medium-high heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes. Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet). Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes. Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.


Nutrition

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