Pork Tenderloin with Pears and Shallots

i also changed the method of prep. I browned the pork and shallots, and removed. then browned the pears. My pears were rock hard, so I knew they would take extra time. I even covered the pan for a while. Then I roasted the pork and the pears and shallots all together, but at 450 degrees. That gave the pears even more time to soften, and they did. They were Bosc, and really hard to begin with. Then I removed all to platter, then made sauce by deglazing the pan with a little pear liqueur for extra flavor. made sauce as written, but folioed another reviewer's suggestion to add a splash of Worcestershire sauce. Sounds more complicated than it was. Delicious dish.

• Anonymous

• Delaware

• 3/7/2016

This was deliciously successful and I will certainly make it again. I made one addition: I felt the sauce needed something to dirty it up, to interrupt the sweetness of the pears and shallots. I rummaged in the pantry and came up with Worcestershire sauce. Not an ingredient with a lot of contemporary cachet, but 2-3 good dashes did exactly what I wanted.

• amandaburton

• Oakland, CA

• 3/27/2014

The flavors in this recipe are great, but the process needs re-thinking. First off, I've never had much luck browing anything in a non-stick pan. I don't have one of those professional stoves, so maybe it's not hot enough. Once the tenderloin is browned, why not put it in the oven with the shallots and the pears and thyme to cook together? Then remove all to platter, deglaze the pan w/ the butter, stock and pear nectar, and call it good? I'll try again with this simpler approach next time.

• beballard

• Whidbey Island, WA

• 3/13/2014

My family and I really enjoyed this dish! I used dried thyme leaves rather than fresh and a sweet onion as opposed to shallots, but otherwise made it almost as written. I cut the pears into smaller chunks and left the onion in the pan with the pears to carmelize as suggested by others. I also waited to put the tenderloins in the oven until the sauce started to reduce. Delicious! The sauce was wonderful!

• sbanister

• Middletown, RI

• 11/20/2013

I loved this recipe! I read the prior reviews and took a couple of the suggestions. I used apple cider in lieu of pear nectar and left the shallots in the pan to caramelize with the pears. Next time I will wait until the sauce is completely reduced before I put the pork in the oven - it took a lot longer than anticipated. Absolutely delicious end product - I will definitely make it again!

• jessiesalisbury

• Nashville, TN

• 2/18/2013

Great recipe! Made it last night for New Years Eve dinner. My husband who is not a pork person loved it and got seconds. Per the previous reviews I ended up slicing the shallots and the pears. Melted the butter in the skillet then added the flour and whisked a bit, then added the broth and used apple cider instead of pear nectar. It turned out great using the apple cider and after a rigorous boil it thickened up just fine. I might use a splash of lemon juice next time at the end to "brighten" it up. Would definitely serve this to guests!

• katie105

• 1/1/2013

Excellent! Easy, quick dinner. Omitted olive oil and reduced butter to 1 T to make low fat. Still delicious, will definitely make again.

• Carmemily

• Houston, TX

• 5/6/2012

Excellent flavors. I'll be making this one again, but next time I'll dice the pears and shallots (both were still raw on the inside). I also thought the sauce needed more salt, but otherwise a good recipe!

• Anonymous

• Austin, TX

• 1/29/2012

Make this easy! Saute the pork tenderloin and shallots, as directed Remove the tenderloin and put in the oven as directed Add pear chunks or slices to the pan with the shallots and brown Deglaze pan with pear nectar and pour pears, shallots and nectar over the pork Bake til pork is done, about 5-10 more minutes. I may add rosemary next time

• rickie51

• new york

• 1/23/2012

This was sooooo yummy and delicious. It was the first dish I made using my new meat thermometer so I was able to cook it until it was perfectly done. My exception: I cooked a 1 1/2 pound tenderloin so it needed to stay in the oven a little longer than the recipe states. In addition I used a jar of Trader Joes pears, packed in white grape juice instead of fresh pears and pear nectar. Came out GREAT. So easy.... Definitely going on my dinner rotation!

• ArtsieMommie

• Portland, Maine

• 1/22/2012

The pork was delicious but I didn't care for the texture of the pears. Next time I'll try apples.

• athenec

• Chicago

• 1/10/2012

This recipe was stunning. If I paid a lot of money for this in a restaurant, I would have thought it a good value - it's that good. Minor changes: couldn't find pear nectar, so used apricot nectar. Cut the pears (I used anjou & bosc) into chunks. Made a roux with the flour & butter before adding the liquids. If I want to really please a dinner guest, this recipe will be on my short list.

• Anonymous

• Taos NM

• 1/3/2012

This was an excellent day before find for what to do with a pork tenderloin I used to make another way but don't make anymore now that I'm allergic to soy. I made this for a Christmas lunch I was attending at a friend's house that was an hour from home. I usually bring the meat dish as his wife is vegetarian and doesn't cook meat. I brined the pork, as recommended by another reviewer, for 12 hours prior to roasting it to keep it moist, since I would essentially be cooking it twice. I found brining instructions and recipes online by Googling pork tenderloin brine. My Bosc pears were not very ripe, so I cut them into 8 pieces lengthwise after coring, instead of 4, and only used 2 pears. I added 1 T of sugar, 1 tsp. of sea salt and 1/2 tsp. of fine ground black pepper to the oil as well. I cut the chicken broth to 1 cup and increased the pear nectar to 1+1/4 cup. In the cast-iron skillet, after browning the pork, shallots and pears, and removing them, I melted the butter, whisked in the flour to make a rue, then added the broth and nectar. The sauce thickened very quickly this way. After tasting it, I added sugar, salt and pepper, a little at a time, until I liked the flavor. I roasted the pork for 15 mins. then removed it from the oven, sliced it, and placed it in a glass baking dish surrounded by the shallots and pears, laid on the thyme springs and covered it with foil. I put the sauce in a 2 cup glass bowl with a lid for transporting it. At my friend's home, I put the roast, pears and shallots in the oven for another half hour at 350F, keeping the foil on it so nothing would dry out. I reheated the sauce in a microwave for 5-7 mins on 50% power, stirred it up and poured it on just before serving. It was a BIG hit with the meat eaters. My only problem was, I didn't make enough for leftovers! I will next time though.

• Jae_Bldr

• Boulder, CO

• 12/25/2011

当我做这个我是圣诞大餐ttending at a friend's house that was an hour from home, I brined the pork, as recommended by another review, for 12 hours prior to cooking it to keep it moist. Found brining instructions online by Googling pork tenderloin brine. In the morning, I prepped the rest of the dish. My Bosc pears were not very ripe, so I cut them into 8 pieces lengthwise, instead of 4, and only used 2 pears. I added 1 T of sugar, 1 tsp. of sea salt and 1/2 tsp. of fine ground black pepper to the oil as well. I also cut the chicken broth to 1 cup and increased the pear nectar to 1+1/4 cup. In the cast-iron skillet, after browning the pork, shallots and pears, and removing them, I melted the butter and whisked in the flour to make a rue, then added the broth and nectar. The sauce thickened very quickly this way. After tasting it, I added more salt and pepper. I roasted the pork for 15 minis then removed it from the oven, sliced it, and placed it in a glass baking dish surrounded by the shallots and pears and covered it with foil. I put the sauce in a 2 cup glass bowl with a lid to take it with me. At my friend's home, I put the roast, pears and shallots in the oven for another half hour at 350F, keeping the foil on it so nothing would dry out. I reheated the sauce in a microwave for 7 mins on 50% power and poured it on just before serving. It was a big hit with the meat eaters. My only problem was, I didn't make enough for leftovers! I will next time though.

• Jae_Bldr

• Boulder, CO

• 12/25/2011

Great flavors. I used apple cider rather than pear nectar. I left the shallots in the pan while cooking the pears for extra caramelization and flavor. I then added pears and shallots to baking pan with pork for last five minutes. Sauce takes twice the amount of time as recipe indicates.

• dave_moss

• Detroit

• 11/30/2011