Pork Tenderloin with Pears and Shallots

By hkisilywicz

Ingredients

• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
• 1 1 1/4-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
• 1 1/2 cups low-salt chicken broth
• 3/4 cup pear nectar

Preparation

Step 1

Preheat oven to 47°F. Mix oil, garlic, and
chopped thyme in small bowl. Rub mixture
over pork, shallots, and pears. Heat large
ovenproof nonstick skillet over mediumhigh
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.