Ingredients

  • Freshly ground black pepper, as needed
  • 3 unpeeled small Bosc pears, quartered, cored
  • ¼ cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped fresh thyme plus more for garnish
  • 2 garlic cloves, finely chopped
  • Kosher salt, as needed
  • 1 ½ to 2 pounds pork tenderloin, silver skin, and excess fat removed
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ cup pear or peach nectar
  • 4 rosemary springs
  • 3 large shallots, each cut into wedges through stem end, peeled
  • 1 tablespoon unsalted butter, room temperature

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 475F. Line a large baking sheet with foil.
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Step 2

  • Mix oil, garlic, and chopped thyme in small bowl. In a medium bowl, add half of the oil mixture to the shallots and pears, toss to combine. Season both sides of the pork with salt and pepper. Rub the rest of the oil mixture over pork.
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Step 3

  • Heat a large skillet over medium-high heat.
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Step 4

  • Add pears and cook until brown on cut side, turning once or twice, about 4 minutes.
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  • Length: 4 minutes

Step 5

  • Transfer pears the baking sheet, leaving room for the pork.
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Step 6

  • Add 1 tablespoon of olive oil to the pan.
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Step 7

  • Add pork and shallots and cooking over medium-high heat; brown on all sides, turning, about 7 minutes.
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  • Length: 7 minutes

Step 8

  • Transfer shallots to platter.
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Step 9

  • Transfer pork to baking sheet and place on top of 4 sprigs of rosemary (do not clean skillet). Roast pork until thermometer inserted into center registers 140F, about 10 minutes. Allow to rest on a cutting board for at least 10 minutes.
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  • Length: 20 minutes

Step 10

  • Mix butter and flour in small cup.
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Step 11

  • Add pear nectar to the skillet and cook over medium heat, whisking to scrape up browned bits. Once the nectar is hot and bits dissolved, add butter mixture and boil until sauce thickens about 7 minutes.
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  • Length: 7 minutes

Step 12

  • Add the chicken broth, and more as needed to thin the sauce. Season with salt and pepper as needed.Slice pork; arrange on a platter. Surround with pears and shallots.
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Step 13

  • Drizzle sauce over pork.
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Step 14

  • Garnish with thyme sprigs.
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