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.