Pork Tenderloin with Shallots in Pear Sauce

Pork Tenderloin with Shallots in Pear Sauce
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Pork Tenderloin with Shallots in Pear Sauce calories by ingredient
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Introduction

Yummy recipe from Bon Appetit Yummy recipe from Bon Appetit
Number of Servings: 6

Ingredients

    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*

Directions

Preheat oven to 475F. 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 145F, 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: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=524501

Number of Servings: 6

Recipe submitted by SparkPeople user WAZAROO.

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