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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.


  • 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


  • 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.


Rate or Review

Reviews (16 reviews)

  • herbalchef | 04/22/2020

    This recipe is fabulous. It is company fare. I make it again and again. Fine Cooking.......you rock!

  • 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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