Free Range Nurse

Cooking therapy from a former travel nurse

Pork Tenderloin with Shallots and Pears October 23, 2010

Filed under: dinner,pork — freerangenurse @ 2:11 pm

Pork Tenderloin with Shallots and Pear Jus

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!!!

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Blue Cheese and the Other White Meat April 29, 2010

Filed under: dinner,pork — freerangenurse @ 9:11 am

It has been years since I’ve had a pork chop.  My husband doesn’t much care for them, so I don’t make them very often, but the other night, I had a real craving.  Not in the way I usually like my chops (just salted, peppered and baked in the oven), but with something different.  I went to one of my favorite websites – Epicurious – and searched pork chop recipes and found this.  It spoke to me.  It involved cheese.  It involved bread, and mushrooms, and butter.  Really, need I say more?  My husband was nice enough to go to the grocery store for ingredients because he is sweet like that, and because if I go, I will come back with $200.00 worth of other stuff we don’t need.  Yep, impulse buyer right here!

I altered the recipe just a bit, adding panko bread crumbs with a little dijon mustard to the outside.  I don’t believe less is more, apparently.  The results were delicious.  The blue cheese lends a nice tang to the stuffing.  I did leave one pork chop plain, however, because I know my husband wouldn’t touch blue cheese if his life depended on it.  He’s a simple man with simple tastes.  He takes his baked potato with butter only!  Disturbing, I know.  Sydney is a little more adventurous, thankfully.  She gave it thumbs up.

Blue Cheese Stuffed Pork Chops

adapted from Bon Apétit, September 1998

  • 4 1-inch thick pork chops, with or without bone, butterflied
  • 4 Tbs. butter
  • 1 1/2 cups small cubes of French bread
  • 1 cup chopped mushrooms
  • 2 Tbsp minced onion
  • 1/2 teaspoon rosemary, finely chopped
  • 1/2 cup blue cheese crumbles
  • 2 Tbs. Dijon mustard
  • 1 tsp liquid from cooked mushrooms
  • 1 cup panko bread crumbs

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