This is one of those dishes that looks pretty fancy on the plate but really doesn't take much time to make at all. It does though take longer that the recipe calls for, actually twice as much. I feel like perhaps something was missing in the writing of the recipe, I don't see how a tenderloin could be cooked in only 10 minutes our took 20 to reach 145 F (& yes, our oven temp was correct). Then it called for an oven-proof skillet yet the skillet never goes in the oven, strange.
Anyway, the final result was really good & I liked the used of pears instead of the typical apple & pork combination. It feels very seasonal. My one complaint was that I didn't care for the texture of the pear skin, perhaps my pears were a little overripe. It didn't bother Matt at all though & he loved this dish. The sauce was very good & we liked the pear flavor though we wish we could find pear nectar that wasn't mostly water & high fructose corn syrup.
Pork Tenderloin with Pears
(adapted from Bon Appetit Jan '10)
1 1/2 T olive oil
1 garlic clove, minced
1 1/2 t fresh thyme, chopped
1/2 - 3/4 lb pork tenderloin
2 large shallots, peeled & quartered
2 pears, unpeeled, quartered & cored
3 t salted butter, at room temperature
1 1/2 t all-purpose flour
1 c chicken broth
1/2 c pear nectar
Preheat the oven to 475 F.
Mix the olive oil, garlic & thyme together. Smear it all over the pork, shallots & pears.
Heat a large skillet over medium-high heat. Add the pork & shallots. Brown the pork on all sides. Remove the shallots dish & set aside. Put the pork into a baking dish & into the oven. Do not wash the skillet. Roast the pork until 145 F, about 20 minutes. Let rest a few minutes before slicing.
Meanwhile, put the pears into the skillet used to cook the pork over medium-high heat. Cook until brown on the cut side. Remove from the skillet, tent to keep warm & set aside.
Mix the butter & flour together. Add the chicken broth, pear nectar & butter/flour mixture to the same skillet. Bring to a boil, scraping up any bits stuck to the bottom. Boil until thickened.
Slice the pork. Put on a place with the pears (if the pears have gotten cold you may want to heat them in the sauce briefly) & shallots. Top with the pan sauce.
2 - 3 Servings
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© 2007-2010 Kathy Lewinski
© 2007-2010 Kathy Lewinski