Pork Tenderloin with Pears and Shallots
Bon Appetit / January 2010
Pairs with: Cherry DRY Soda
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, or Pear DRY Soda
- 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.