ROAST PORK TENDERLOIN WITH PEARS AND CIDER

ROAST PORK TENDERLOIN WITH PEARS AND CIDER image

Categories Pork

Yield 4 people

Number Of Ingredients 11

1 1/4 lb pork tenderloin, trimmed
1 tsp olive oil
kosher salt and fresh ground black pepper to taste
1 oz unsalted butter
2 firm ripe anjou pears peeled, cored and cut into 8 wedges
1/2 c finely chopped shallots
2 Tbsp. sherry vinegar
2/3 c pear or apple cider
3 Tbsp. heavy cream
1 1/2 tsp. dijon mustard
2 tsp fresh thyme, minced

Steps:

Position a rack in the center of the oven and preheat to 500. Pat the pork dry, rub with olive oil, and season generously with salt and pepper. Heat a heavy duty 12 inch skillet over medium high heat until very hot, and sear the pork on all sides until golden brown, about 6 minutes total. Transfer to a small rimmed baking sheet and roast until an instant read thermometer inserted into the thickest part registers 140, 10-15 minutes. Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes. Meanwhile, melt 1 Tbsp of butter in the skillet over medium high heat. Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side. Transfer to a plate and keep warm. Add the remaining 1 Tbsp of butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2-3 minutes. Add the vinegar and stir, scraping up any brown bits. Add the cider and cook until slightly reduced, 2-3 minutes more. Whisk in the heavy cream, mustard and thyme, and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Slice pork and serve with sauce and pears.