Savory pork tenderloin with pears and shallots is a simple, elegant, 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.
Season the ingredients
To season the pork, shallots, and pears, in a small bowl, combine olive oil, minced garlic, and freshly chopped thyme. This herb-infused oil is used to flavor the entire dish. Sprinkle salt and ground black pepper on the surface of the meat to enhance the savory taste.
Sear the pork
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 over medium-high heat 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.
Roast the pork tenderloin
Transfer the seared tenderloin to a baking sheet. To cook the tenderloin to the center, roast the loin for about 10 minutes in a preheated oven at 475°F (246ºC). I cook the loin on a few sprigs of fresh rosemary to infuse more aromatics. This subtle touch makes such a difference in the flavor. Oh yeah, don’t forget to let the meat rest before slicing!
Sear the pears and shallots
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, shallots and pears get a nice sear in the hot pan to caramelize each side of the wedges, those natural sugars are just screaming to be cooked! Add pears to the pork, so that they both roast and tenderize together.
Make the sauce
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 is pear nectar. If you can’t find the Kern’s Pear flavor, use the peach. Tastes just as yummy. Cook over medium heat, whisking to dissolve the fond into the juice. Make a roux with butter and flour to thicken the sauce. Whisk in chicken broth to the butter mixture to make it a pourable consistency. You’re going to want to pour this over everything. I did, and I still wanted more!
Serving the pork
Present the roasted loin on a platter, or slice the pork right before serving to make it easy to portion. Top with the sweet and savory pan sauce, and garnish with chopped fresh thyme.
I’ve often made this recipe during the weekdays, switching up the sides like citrus green beans or brussels sprouts to keep things interesting. Once the pork cooking technique is 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 (60 to 63ºC) and then let it rest for 10 to 15 minutes. This allows for carryover cooking to reach the center of the food. What you get is a faint pink center and tender, juicy slices of tenderloin, delicious!
Pork Tenderloin with Pears and Shallots
- 5 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon chopped thyme, plus more for garnish
- 1 ½ pounds pork tenderloin, silver skin and excess fat removed
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 3 large shallots, each cut into wedges through stem end, peeled
- 3 small bosc pears, quartered, cored
- 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, or stock
- Preheat the Oven – Place the oven rack in the center position. Preheat to 475°F (246ºC). Line a large baking sheet with foil.
- Season the Pork – In a small bowl combine 4 tablespoons olive oil, garlic, and chopped thyme, set aside. Season both sides of the pork with salt and pepper. Rub two tablespoons of the oil mixture over pork.
- Season Shallots – In a medium bowl, add 1 tablespoon of the oil mixture to the shallots and toss to combine.
- Sear the Pears – In a medium bowl, toss the pears with the remaining oil mixture. Heat a large skillet over medium-high heat. Add pears cut-side down, and cook until brown, turning once or twice, about 4 minutes. Transfer the pears to the baking sheet, leaving room for the pork. Reserve the pan.
- Sear the Pork and Shallots – 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.
- Roast the Pork – 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.
- Make the Gravy – Mix butter and flour in a small bowl, set aside. 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. Bring to a boil and continuously whisk 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.
- To Serve – Slice the pork and serve with pears, shallots, and sauce. Garnish with thyme sprigs.
- Storing: Cool and store in an airtight container for up to 3 days. Freeze for up to 6 months.
- Reheat: Cover and cook in the microwave in 15-second intervals until hot.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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