Pork Tenderloin with Pears and Shallots
Pork Tenderloin with Pears and Shallots might be a good recipe to expand your main course repertoire. One portion of this dish contains roughly 32g of protein, 20g of fat, and a total of 438 calories. This recipe serves 4. For $2.45 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 666 people were impressed by this recipe. It is brought to you by Bon Appetit. If you have shallots, anjou pears, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes. Overall, this recipe earns an excellent spoonacular score of 90%. If you like this recipe, take a look at these similar recipes: Pork Tenderloin with Pears and Shallots, Pork Chops with Roasted Pears, Sage and Shallots, and Pork Tenderloin with Shallots and Herbs.
Servings: 4
Preparation duration: 35 minutes
Ingredients:
2 teaspoons all purpose flour
3 unpeeled small Bosc or Anjou pears, quartered, cored
4 teaspoons butter, room temperature
2 garlic cloves, finely chopped
1 1/2 cups low-salt chicken broth
3 tablespoons olive oil
3/4 cup pear nectar
1 1 1/4-pound pork tenderloin
3 large shallots, each cut into 6 wedges through stem end, peeled
1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
Equipment:
oven
bowl
frying pan
baking sheet
kitchen thermometer
Cooking instruction summary:
Preheat oven to 475F. 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 145F, 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.
Step by step:
1. Preheat oven to 475F.
2. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears.
3. Heat large nonstick skillet over medium-high heat.
4. Add pork and shallots; brown on all sides, turning, about 7 minutes.
5. Transfer shallots to platter.
6. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145F, 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.
7. Transfer pears to platter (do not clean skillet).
8. Mix butter and flour in small cup.
9. 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.
10. Drizzle sauce over pork.
11. Garnish with thyme sprigs.
Nutrition Information:
covered percent of daily need
