Pork Tenderloin with Pears and Shallots

4.98 from 48 votes
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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.

Pork Tenderloin with Pears and Shallots

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.

Pork tenderloin resting on cutting board before we slice it

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!

Pork tenderloin cut into slices on a cutting board

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.

Roasted pears served with pork and shallots

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!

Pouring homemade gravy over pork tenderloin slices

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!

Recipe Science

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

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.
4.98 from 48 votes
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings 4 servings
Course Entree
Cuisine American


  • 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. 

Nutrition Facts

Serves: 4 servings
Calories 572kcal (29%)Carbohydrates 51g (17%)Protein 37g (74%)Fat 26g (40%)Saturated Fat 7g (35%)Polyunsaturated Fat 3gMonounsaturated Fat 14gCholesterol 120mg (40%)Sodium 90mg (4%)Potassium 1015mg (29%)Fiber 5g (20%)Sugar 40g (44%)Vitamin A 450IU (9%)Vitamin C 33mg (40%)Calcium 30mg (3%)Iron 4.5mg (25%)

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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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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  1. Wendelah says

    Can I substitute Anjou pears for the Bosc (that’s what’s being sent in my CSA box)? Do you think this would work in a slow cooker? (I am lacking an oven at present.) I have made a pork loin in a dried plum sauce that turned out very well.

  2. Rebecca C. says

    Hello, Jessica! I made this last night and it was FABULOUS!! However, this is a slight discrepancy in the instructions. You said: In a medium bowl, add half of the oil mixture to the shallots and pears, toss to combine. Then: Add pears to a skillet to cook. Well, the pears are already added to the shallots with the oil mixture! So, I had to separate the pears from the shallots, which was not fun.

    So, I would change the wording to say separate bowls for pears and shallots. That would correct it. AND, I have started using tarragon in place of thyme or rosemary in almost everything I cook. I find that people like it much better. Other than that, it was just the most tender, juiciest, tastiest pork recipe I’ve ever made!! THANK YOU SO MUCH FOR SHARING!!!

  3. Si Thai says

    First time

    very good matching flavors

    I boiled the pear s slowly ( as had no Pear nectar ) touch of honey till soft in enough by way of water cover, drained 90% of water & mashed them and made proper gravy with chicken stock cube diluted with water from boiled pears butter & flour. This made a thick sweet gravy

    Mashed sweet potato, shallots, and al denti Snow peas. ( just thrown in to boiling water for 20 sec and serve

    The pork as per recipe with roasted pears pre browned

    absolutely delicious.

    we even had steamed rice as well !

    Chiang Mai Thailand

    We lucky all local fresh produce to boot

  4. Bob says

    I feel like there’s a whole small but critical middle step for the sauce missing here, like translation from pears to sauce

    • Jessica Gavin says

      Hi Amy! Yes, you can use a pork loin roast. Since the roast is much larger (4 pounds), I would adjust the oven temperature and time. Roast at 400 degrees F, for about 35-45 minutes, or until the thickest part of the pork registers 140°F to 145°F. Allow resting for 10 minutes before slicing.

  5. Rebecca says

    Hi Jessica,
    I haven’t made this recipe yet, but I plan to next week. I have seen the original recipe which calls for 1 1/2 cups chicken broth and your version calls for 1/4 cup. Is the sauce overly sweet with less chicken broth to dilute it? Just curious. Thanks!

    • Jessica Gavin says

      Great question question Rebecca! I didn’t find the sauce overly sweet, but I was going for more of a glaze. You can definitely add more broth add needed to balance the sweetness and make a thinner sauce. Let me know how it turns out!

  6. Nicole R says

    I made this for Easter Dinner today, completely forgot the nectar at the store and had my other half run to the 7 eleven at the last minute. He could only find Peach Mango “juice”. Believe it or not, it was absolutely delicious. I also did all of it in cast iron. When it went in the oven I put the cast iron pan in the oven and did the pan sauce after everything finished cooking with all the juices left in the pan. Just a phenomenal recipe! Bravo, Jessica!

    • Jessica Gavin says

      Hi Nicole- I’m so happy that you were able to find a yummy substitute and enjoyed the recipe 🙂 Happy Easter!

  7. Jon says

    Just wonderful; the best meat/fruit combination I’ve come across. The simple pan sauce with pear nectar (Goya in my case) reminds us how easy it is to elevate a dish with just a little juice deglazing the saute pan. And the shallots add a load of toasty sugar. Have made it twice and will make it again… and again. It pairs beautifully with Spanish and Portuguese reds and would probably work well with Italian Sangiovese or Nebbiolo based wines. Or southern Rhones. Avoid anything tannic; no Cabs or Merlots. A super recipe.

    • Jessica Gavin says

      Thank you Jon for the insightful comments! I’m so happy to hear that this recipe is one that you will make again. Fantastic wine recommendations with the Sangiovese or Nebbiolo, I’ll have to try that next time!

    • Jessica Gavin says

      Hi Celestia- Yes, you can add fresh pear juice. The sauce may not be as thick, so you can cook the sauce a little longer to achieve a thicker consistency if desired. If not, you will still have a nice savory and sweet sauce. Great question!

  8. KT says

    I got all ooooohs and aaaahs when I made this for my family! I love pork with fruit especially pears or apples. This was great. I served it with whole roasted sweet potatoes and a salad and skillet corn bread. Fabulous meal!!

    • Jessica Gavin says

      Sounds amazing KT! I’m glad you received positive responses, I bet the sides were delicious too! Who doesn’t LOVE cornbread 🙂

  9. Debra says

    I’m now referring to you as a Goddess! I made this last night and it was phenomenal! This recipe will be staying on our rotation. The dish was so good we’re having it again tonight! Don’t change a thing people because it’s perfect!!!! Served it with mashed sweet potatoes and Brussels sprouts…..delicious!