I’ve told you before that I love garlic and that I don’t really like onions, right? Have I told you that I love their love child, the shallot? Oh, I looooooooovvvvvveeeee shallots!!! They are a delicious blend of onion and garlic and although they make me cry when prepping them (what love doesn’t make you cry from time to time), I still can’t get enough. Imagine, then, my delight when I came across this recipe on epicurious. It has shallots right in the title, as in, they are a featured component of this dish. They get top billing! I made this and let me say, I think it is a delicious fall recipe.
Pork Tenderloin With Shallots and Pear Jus
adapted from Epicurious
- 3 tablespoons olive oil
- 4-6 cloves garlic, finely chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon freshly ground (coarse) black pepper
- 1 teaspoon kosher salt
- 1-1 1/4 pound pork tenderloin
- 6-8 large shallots, cut in half, peeled
- 2 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 (not juice, okay)
Preheat your oven to 475 degrees F. Mix oil, garlic, salt, pepper and chopped thyme in a small bowl. Dry the pork loin thoroughly, with paper towels. Rub the loin, pears and shallots with the oil mixture to coat all sides well.
Heat a large ovenproof nonstick skillet over medium-high heat. Add the pork and shallots. Brown on all sides, turning, about seven minutes total. Transfer the shallots to a platter. Transfer the pork to a baking sheet (do not clean the skillet, you’ll want, no you’ll NEED all those yummy brown bits on the bottom). Roast the pork until a thermometer inserted into the center registers 145 degrees F, this takes about 10 minutes.
While your pork is finishing up in the oven, add the pears to the dirty seasoned skillet and cook over medium-high heat until they are brown on the cut side, turning them once or twice, about four minutes. Transfer the pears to sit next to the shallots on the platter (wait! Don’t clean that skillet, yet!!!)
Mix butter and flour in a small cup. Add broth, pear nectar, and butter mixture to the skillet that you haven’t washed and boil until the sauce thickens, scraping up all those delicious, delectable, delightful brown bits you’ve been itching to wash off (shame on you, by the way). This should take about 7 minutes. Add the pears and shallots to the sauce.
By now, hopefully, you’ve taken your pork loin out of the oven and let it rest for about 10 minutes, wrapped in foil. You do know meat needs a break after cooking and before you slice into it with a knife, right? We have to let those juices have a chance to move back into the meat. If you cut it, the juice will just run out and you’ll be stuck with dry meat and I don’t want that for you! As I was saying, after you let the meat rest, slice it and arrange it on a plate or platter, surround it with the pears and shallots and spoon some sauce over it. Serve with a green veggie (I love sauteed spinach) and a starch (I chose mashed potatoes). Enjoy!!!