Pork Tenderloin with Pears and Shallots

Pear nectar gives the sauce a sweet, luscious finish.

Pork Tenderloin with Pears and Shallots

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Total Time: 52 minutes
Servings: 4


  • 3 tablespoons  olive oil
  • garlic cloves, finely chopped
  • tablespoon  chopped fresh thyme plus fresh thyme sprigs for garnish
  • 1 1/4 pound  pork tenderloin
  • large  shallots, each cut into 6 wedges through stem end, peeled
  • unpeeled small Bosc or Anjou pears, quartered, cored
  • teaspoons  butter, room temperature
  • teaspoons  all purpose flour
  • 1 1/2  cups  low-salt chicken broth
  • 3/4  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.
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