Pork Tenderloin with Shallots in Pear Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tablespoons olive oil2 garlic cloves, finely chopped1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish1 1 1/4-pound pork tenderloin3 large shallots, each cut into 6 wedges through stem end, peeled3 unpeeled small Bosc or Anjou pears, quartered, cored4 teaspoons butter, room temperature2 teaspoons all purpose flour1 1/2 cups low-salt chicken broth3/4 cup pear nectar*
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.
* There's a lovely pear nectar recipe on here that will reduce the amount of calories significantly. It can be found at: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=524501
Number of Servings: 6
Recipe submitted by SparkPeople user WAZAROO.
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.
* There's a lovely pear nectar recipe on here that will reduce the amount of calories significantly. It can be found at: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=524501
Number of Servings: 6
Recipe submitted by SparkPeople user WAZAROO.
Nutritional Info Amount Per Serving
- Calories: 366.2
- Total Fat: 15.9 g
- Cholesterol: 95.9 mg
- Sodium: 321.1 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 2.0 g
- Protein: 33.2 g