Name: Pork Tenderloin with Pears and Shallots
Total time: 52 min
Ingredients: 3 tablespoons olive oil; 2 garlic cloves, finely chopped; 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish; 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

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Pear nectar gives the sauce a sweet, luscious finish.

Ingredients

3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
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

Instructions

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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Pork Tenderloin with Pears and Shallots