PORK TENDERLOIN WITH PEARS AND SHALLOTS

Pork Tenderloin With Pears and Shallots image

Provided by Queen Dana

Categories Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

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

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