Sunday, September 19, 2010

Pork Tenderloin with Pears and Shallots

Just when you've had it with summer and the f%#$*# air conditioning that barely works... bam, you suddenly find yourself having to wear a sweater when you go out at night. Ah, fall, how I've missed you. John's parents came over for dinner last weekend, and we wanted to cook something appropriate for the changing of the seasons. But before we get to that, allow me to introduce our newest (and tiniest) kitchen assistant, Penny:
Penny fits nicely in my apron pocket, and she looooves to eat. And now back to the cooking...

The finished dish looks pretty elegant, but it was relatively simple to prepare. You brown the pork tenderloin and then pop it in the oven while you prepare the pears and the sauce. The sauce contains pear nectar (find it in the International Foods aisle with the other Goya stuff), which adds just enough sweetness. We served this with some rice pilaf, roasted tomatoes and green beans, and my favorite fall dessert, apple squares.

Pork Tenderloin with Pears and Shallots
from Bon Appetit

Ingredients:
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
1 1 1/4-pound pork tenderloin
3 large shallots, each cut into 6 wedges through stem end, peeled
3 unpeeled small Bosc or Anjou pears, quartered, cored
4 teaspoons butter, room temperature
2 teaspoons all purpose flour
1 1/2 cups low-salt chicken broth
3/4 cup pear nectar

Preparation:  
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.

Serves 4
 Download a printable recipe.
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3 comments:

brannyboilsover.com said...

Cute kitty!!!!

Anonymous said...

When I can eat again, please cook for me! - Michael PS: The word I have to type to post this comment is "respie". Ironic?

Italian Restaurant Naples said...

It is very nice blog. It is used to be prepare first of all we use 3 tablespoons olive oil 2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
1 1 1/4-pound pork tenderloin,
3 large shallots, each cut into 6 wedges through stem end, peeled,
3 unpeeled small Bosc or Anjou pears, quartered, cored