Savory pork tenderloin with pears and shallots is a simple, elegant and healthy feast! Roasted with fresh herbs and served with a delicious pear pan sauce.
One of the simplest ways to do that is to prepare super lean pork tenderloin with pears and shallots. Fall here we come! This recipe is all about taking whole food ingredients and applying essential techniques to add flavor and texture.
A quick mince of fresh garlic and thyme-infused with olive oil, salt, pepper serves as a nice earthy marinade for the pork. The tenderloin doesn’t need a heavy marinade to make it flavorful, just keep it simple friends.
The key to a tender, moist and juicy piece of pork tenderloin is using two techniques, pan-searing, and oven roasting. I always sear the outside of the pork first for a few minutes on each side to create a golden-brown crust and to give a contrast of texture. You don’t want to cook the loin too much in the pan because it will become dry and tough.
To cook the tenderloin through to the center, roast the whole loin for about 10 minutes in a scorching 475°F oven. To infuse more aromatics, I cook the loin on a few sprigs of fresh rosemary, this subtle touch makes such a difference in the flavor. Oh yeah, don’t forget to let the meat rest!
Pears, oh lovely Bosc pears, have I missed you! I wasn’t ready to dive in yet, but now, it’s time. Just like the pork, the pears and shallots get a nice sear in the hot pan to caramelize each side of the wedges, those natural sugars are just screaming to be cooked! As the pork roasts, so do the pears, in they go, easy peasy.
Whoa, let’s talk about this sauce. If I remember one main pet peeve of my culinary instructors, it’s bringing up a beautiful piece of meat without a flavorful, rich sauce. Dry meat is a big no-no, don’t even go there peeps.
The easiest way to do this is to take advantage of those beautiful pan drippings, and golden browned bits that get formed in the pan as you sear the pork, pears, and shallots. Don’t throw away that flavor, make a pan sauce. The secret ingredient, pear nectar. If you can’t find the Kern’s Pear flavor, use the peach, tastes just as yummy. You’re going to want to pour this over everything, I did, I still wanted more!
I’ve been making this recipe often during the weekdays, switching up the sides like citrus green beans or brussels sprouts to keep things interesting. Once you get the pork cooking technique down, it will be your go-to fancy meal, guaranteed to impress your family or guests!
How do you determine when the pork tenderloin is finished roasting?
One tool that I recommend for all home cooks is a digital instant-read thermometer. This is the best way to help you predict the doneness of various meats using temperature. For the pork tenderloin, I like to serve it medium. It is best to stop roasting the pork between 140-145°F, and then let it rest for 10 to 15 minutes. This allows for carryover cooking to reach the center of the food, which will be about 145-150°F final serving temperature. What you get is a faint pink center and tender, juicy slices of tenderloin, delicious!
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Pork Tenderloin with Pears and Shallots
- 4 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, finely chopped
- 1 tablespoon thyme, chopped fresh, plus more for garnish
- 3 large shallots, each cut into wedges through stem end, peeled
- 3 small unpeeled bosc pears, quartered, cored
- 1 ½ pounds pork tenderloin, silver skin, and excess fat removed
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 4 sprigs rosemary
- ¾ cup pear nectar, or peach nectar
- 1 tablespoon unsalted butter, room temperature
- 1 tablespoon all-purpose flour
- ¼ cup chicken broth
- Preheat oven to 475°F (246ºC). Line a large baking sheet with foil.
- Mix oil, garlic, and chopped thyme in a small bowl. In a medium bowl, add half of the oil mixture to the shallots and pears, toss to combine. Season both sides of the pork with salt and pepper. Rub the rest of the oil mixture over pork.
- Heat a large skillet over medium-high heat. Add pears and cook until brown on cut-side, turning once or twice, about 4 minutes. Transfer pears to the baking sheet, leaving room for the pork.
- Add 1 tablespoon of olive oil to the pan. Add pork and shallots and cook over medium-high heat; brown on all sides, turning, about 7 minutes. Transfer shallots to a platter.
- Save the pan with the drippings to make the sauce.
- Transfer pork to the baking sheet and place it on top of 4 sprigs of rosemary. Roast until thermometer inserted into center registers 140°F (60ºC), about 10 minutes. Allow pork to rest on a cutting board for at least 10 minutes.
- Mix butter and flour in a small bowl.
- Add pear nectar to the reserved pan used to sear the pork. Cook over medium heat, whisking to scrape up browned bits.
- Once the nectar is hot and bits dissolved, add butter mixture and boil until sauce thickens, about 5 to 7 minutes.
- Add the chicken broth and whisk to incorporate. Add more as needed to thin the sauce to desired consistency.
- Taste and season with salt and pepper as needed.
- Slice the pork and serve with pears, shallots, and sauce. Garnish with thyme sprigs.
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