Pork Tenderloin With Pears And Shallots Recipes
PORK TENDERLOIN WITH PEARS AND SHALLOTS
Make and share this Pork Tenderloin With Pears and Shallots recipe from Food.com.
Provided by Queen Dana
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat 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.
- 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.
Nutrition Facts : Calories 431.3, Fat 19.7, SaturatedFat 5.7, Cholesterol 102.2, Sodium 139.7, Carbohydrate 33.2, Fiber 4.6, Sugar 13.2, Protein 32.3
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AMAZING PORK TENDERLOIN WITH PEARS AND SHALLOTS
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Reviews 14Estimated Reading Time 6 minsCategory Main DishCalories 2825 per serving
- Heat oven to 475F degrees, place oven rack at middle position. Have baking sheet or broiler pan ready.
- Heat a large non-stick skillet or deep pan to medium-high. Add 1 tablespoon oil and heat till shimmering.
- In a small bowl, combine 3 tablespoons oil with the fresh thyme and minced garlic. Using your hands, rub this mixture over both pork tenderloins. Add tenderloins to the skillet on your stove and sear on all sides, about 2-3 minutes per side.
- Remove meat from the skillet but do not clean out pan, you'll be using it again (If your pan continues to get stuck-on grease and bits in the pan, all the better! We'll be dealing with it and savoring it for the gravy. Don't worry about it now). Place tenderloins on the baking sheet and bake in the hot oven for 10 minutes*. Check for internal temperature and once center has reached 145F degrees, remove from oven (stand to side as you open oven door because oven will be initially smoky), cover with foil and set aside.
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- Mix oil, garlic, and chopped thyme in a small bowl. In a medium bowl, add half of the oil mixture to the shallots and pears, toss to combine. Season both sides of the pork with salt and pepper. Rub the rest of the oil mixture over pork.
- Heat a large skillet over medium-high heat. Add pears and cook until brown on cut-side, turning once or twice, about 4 minutes. Transfer pears to the baking sheet, leaving room for the pork.
- Add 1 tablespoon of olive oil to the pan. Add pork and shallots and cook over medium-high heat; brown on all sides, turning, about 7 minutes. Transfer shallots to a platter.
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- Preheat 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.
- 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.
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