Pork Tenderloin & Sauteed Pears

First week of the spring semester was last Monday. I'm feeling pretty good about it already. Both of my classes, including Organic Chemistry, have really great professors and I'm pretty pumped about that. I mean, just sitting in my Organic class this past week was more enlightening than all of last semester (where it was just pure confusing hell). It was like that "EUREKA!" light bulb went off in my head, or maybe it's just the fact that I have a professor that can really get me, the student, to grasp the concepts. Whatever it is, I'm glad. Have you ever had a "Eureka" moment? Or just been put into a better situation than you planned?

Ingredients:
Adapted from the Bon Appetit January 2010 issue - Pork Tenderloin w/ Pears & Shallots

3 tablespoons olive oil
2 garlic cloves, finely minced
2 teaspoons dried thyme
1 & 1/2 lb. pork tenderloin
3 shallots, cut into wedges and peeled
3 unpeeled red Anjou pears, diced
4 tablespoons unsalted butter
2 teaspoons flour
1 & 1/2 cup chicken broth
3/4 cup pear nectar
salt and pepper to taste

Preheat your oven to 475 F.

In a small bowl, mix olive oil, garlic, and thyme. Spread 2/3 of the mixture on the pork, then use the remaining 1/3 to coat the shallots and the pears.

Heat a large skillet over medium high heat and add tenderloin and shallots. Cook all sides of tenderloin until browned, about 2-3 minutes per side. And cook shallots until lightly browned and softened.

Transfer shallots to serving platter. Then place tenderloin on baking sheet and roast for about 10 minutes or when thermometer inserted into center reads 145 F. Allow pork to rest on cutting board for about 5 minutes.

In same skillet used for tenderloin and shallots, add pears and saute until lightly browned, about 4 to 5 minutes. Transfer pears to serving platter with shallots.


Mix butter and flour in a small cup. Add chicken broth, pear nectar, and butter to same skillet you've been using all along and scrape up the sucs, or brown bits, from the pan. Season with salt and pepper to taste. Bring to a boil and allow to thicken, about 8-10 minutes.

Slice the pork and arrange atop pears and shallots. Drizzle the pork with the sauce and serve!


This was absolutely delicious. My pork couldn't be more tender if I wanted it to be! The pears really provide a sweet and savory element to the dish. And the sauce was just enough to set the whole plate off! This was great and I highly recommend this for a quick weeknight meal, because it's really on the table in less than 40 minutes! Enjoy!