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Author Notes: Juicy pork tenderloin, perfect for any night of the busy week. Pears are definitely a good substitute for the more common Pork and apples combination. —mtlabor
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 & 1/2 pounds pork tenderloin
- 3 large shallots, cut into wedges and peeled
- 3 unpeeled Red Anjou pears, diced
- 4 tablespoons unsalted butter
- 2 teaspoons flour
- 1 & 1/2 cups chicken broth
- 3/4 cup pear nectar
- Preheat your oven to 475 F.
- In a small bowl, mix olive oil, garlic, and thyme. Spread 2/3 of the mixture on the pork, then use the remaining 1/3 to coat the shallots and the pears.
- Heat a large skillet over medium high heat and add tenderloin and shallots. Cook all sides of tenderloin until browned, about 2-3 minutes per side. And cook shallots until lightly browned and softened.
- Transfer shallots to serving platter. Then place tenderloin on baking sheet and roast for about 10 minutes or when thermometer inserted into center reads 145 F. Allow pork to rest on cutting board for about 5 minutes.
- In same skillet used for tenderloin and shallots, add pears and saute until lightly browned, about 4 to 5 minutes. Transfer pears to serving platter with shallots.
- Mix butter and flour in a small cup. Add chicken broth, pear nectar, and butter to same skillet you've been using all along and scrape up the sucs, or brown bits, from the pan. Season with salt and pepper to taste. Bring to a boil and allow to thicken, about 8-10 minutes.
- Slice the pork and arrange atop pears and shallots. Drizzle the pork with the sauce and serve!
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