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Recipe

Pork Tenderloin with Pears and Cider

Scott Phillips

Servings: 4

A creamy sauce flavored with shallots, cider, and mustard brings together pork and fresh pears in this fabulous fall dish. Sautéed green beans and wild rice pilaf would make lovely accompaniments.

Ingredients

  • 1-1/4 lb. pork tenderloin, trimmed
  • 1 tsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 1 oz. (2 Tbs.) unsalted butter
  • 2 firm-ripe Anjou pears, each peeled, cored, and cut into 8 wedges
  • 1/2 cup finely chopped shallots
  • 2 Tbs. sherry vinegar
  • 2/3 cup pear cider or apple cider
  • 3 Tbs. heavy cream
  • 1-1/2 tsp. Dijon mustard
  • 2 tsp. fresh thyme, minced

Nutritional Information

      Calories (kcal) : 360
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 100
      Sodium (mg): 380
      Carbohydrates (g): 23
      Fiber (g): 3
      Protein (g): 28

Preparation

  • Position a rack in the center of the oven and heat the oven to 500°F.
  • Pat the pork dry, rub it with the oil, and season generously with salt and pepper. Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes total. Transfer to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 140°F, 10 to 15 minutes. Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.
  • Meanwhile, melt 1 Tbs. of the butter in the skillet over medium-high heat. Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side. Transfer to a plate and keep warm.
  • Add the remaining 1 Tbs. butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2 to 3 minutes. Add the vinegar and stir, scraping up any brown bits. Add the cider and cook until slightly reduced, 2 to 3 minutes. Whisk in the heavy cream, mustard, and thyme and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
  • Slice the pork and serve with the sauce and pears.

Reviews

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Reviews

  • dianak | 12/11/2015

    The sauce elevates simple pork tenderloin to a company-worthy dish.

  • Krispie | 11/23/2014

    This was easy and tasty. I will definitely make again.

  • MairiC | 11/19/2014

    Beautiful....I used Bosc pears, couldn't find Anjou, and did not peel them. Added a bit of minced garlic to the shallots, was a bit generous with the butter and the heavy cream, and still wished for a little more sauce. The colour was a bit greyish/brown, but nice flavour.

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