Queen Dana's Note:
Bon Appetit Jan. 2010.
My Private Note
Units: US | Metric
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme plus fresh thyme sprig (to garnish)
- 1 1/4 lbs pork tenderloin
- 3 large shallots, each cut into 6 wedges through stem end, peeled
- 3 unpeeled small bosc pears or 3 Anjou pears, quartered, cored
- 4 teaspoons butter, room temperature
- 2 teaspoons all-purpose flour
- 1 1/2 cups low sodium chicken broth
- 3/4 cup pear nectar
- 1Preheat 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.
- 2Meanwhile, 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).
- 3Mix 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.
- 4Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.
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Nutritional Facts for Pork Tenderloin With Pears and Shallots
Serving Size: 1 (445 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 431.3
- Calories from Fat 177
- Total Fat 19.6 g
- Saturated Fat 5.6 g
- Cholesterol 102.2 mg
- Sodium 139.7 mg
- Total Carbohydrate 33.2 g
- Dietary Fiber 4.5 g
- Sugars 13.2 g
- Protein 32.3 g