Pork Tenderloin with Pears and Shallots

By Queenbee_47

Ingredients

• 3 Tblsp. Olive Oil
• 2 Garlic cloves, finely chopped
• 1 Tblsp. chopped fresh Thyme
• 1 1 1/4 lb. Pork Tenderloin
• 3 large Shallots, each cut into6 wedges
• 3 unpeeled small Bosc or Anjou pears,quartered and cored
• 4 tsp. Butter, room temperature
• 2 tsp. all purpose Flour
• 1 1/2 cup low-salt Chicken broth
• 3/4 cup Pear Nectar

Preparation

Step 1

Preheat oven to 475. Mix oil,garlic and chopped thyme in small bowl. Rub mixture over pork,shallots and pears. Heat large ovenproof 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 145 degrees internal, about 10 minutes.
Meanwhile, add pears to same skillet and cook over medium highheat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).
Mix butterand 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.