Pork Tenderloin With Pears And Shallots Food

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HERB-ROASTED PORK TENDERLOIN WITH PEARS



Herb-Roasted Pork Tenderloin with Pears image

Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

2 pork tenderloins (about 1 1/2 pounds total), excess fat and silver skin removed
2 garlic cloves, thinly sliced
1 tablespoon fresh thyme, minced
Coarse salt and ground pepper
1 tablespoon olive oil
4 Bartlett pears, quartered and cored

Steps:

  • Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
  • Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g

PORK TENDERLOIN WITH PEAR CREAM SAUCE



Pork Tenderloin with Pear Cream Sauce image

Pork's mild taste goes well with sweet flavors and many seasonings. Here, I've teamed it with both-luscious pears and a refreshing herb blend.-Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 pork tenderloin (1 pound)
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter, divided
4 medium pears, peeled and sliced
1 tablespoon sugar
4 shallots, chopped
1-1/4 teaspoons dried thyme
1/4 cup pear brandy or pear nectar
1 cup heavy whipping cream
1/3 cup pear nectar

Steps:

  • Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,

Nutrition Facts : Calories 605 calories, Fat 38g fat (22g saturated fat), Cholesterol 175mg cholesterol, Sodium 451mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 6g fiber), Protein 26g protein.

PORK TENDERLOIN WITH ROASTED SWEET POTATOES AND PEARS



Pork Tenderloin With Roasted Sweet Potatoes and Pears image

This is a family favorite in my home. My parents love it, my siblings and their wives love it, and my husband and my son love it. Hope you do, too!

Provided by StrikingEyes00

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs pork tenderloin
3 large sweet potatoes, peeled and cubed
2 firm ripe bosc pears, not peeled and cut into 6 wedges
1 medium Spanish onion, sliced thin
2 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, chopped
1 teaspoon garlic salt
2 teaspoons dried sage
1/2 teaspoon coarse black pepper

Steps:

  • Preheat oven to 450 degrees.
  • Parboil potatoes to soften slightly.
  • Spray baking dish with cook spray.
  • Season the pork tenderloin on all sides with garlic salt and pepper.
  • Add the pork tenderloins and surround with sweet potatoes and pears.
  • drizzle oil over vegetables.
  • Sprinkle rosemary and sage over pork tenderloin (I actually flip the tenderloins so that the herbs are on all sides).
  • Cook in oven for 25-35 minutes.
  • Let rest out of oven for 10 minutes before slicing.

PORK TENDERLOIN WITH PEARS AND SHALLOTS



Pork Tenderloin With Pears and Shallots image

Make and share this Pork Tenderloin With Pears and Shallots recipe from Food.com.

Provided by Queen Dana

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme plus fresh thyme sprig (to garnish)
1 1/4 lbs pork tenderloin
3 large shallots, each cut into 6 wedges through stem end, peeled
3 unpeeled small bosc pears or 3 Anjou pears, quartered, cored
4 teaspoons butter, room temperature
2 teaspoons all-purpose flour
1 1/2 cups low sodium chicken broth
3/4 cup pear nectar

Steps:

  • Preheat oven to 475°F Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large nonstick skillet over medium-high heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes.
  • Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).
  • Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.
  • Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Nutrition Facts : Calories 431.3, Fat 19.7, SaturatedFat 5.7, Cholesterol 102.2, Sodium 139.7, Carbohydrate 33.2, Fiber 4.6, Sugar 13.2, Protein 32.3

PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE



Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce image

Categories     Milk/Cream     Fruit     Herb     Pork     Sauté     Pear     Pork Tenderloin     Brandy     Eau de Vie     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices
4 tablespoons (1/2 stick) butter
4 firm but ripe large Anjou pears, peeled, halved, cored, cut into 1/3-inch-thick wedges
1 teaspoon sugar
1/2 cup chopped shallots
1 1/4 teaspoons dried thyme
1/4 cup pear eau-de-vie (clear pear brandy) or pear schnapps
1 cup whipping cream
1/3 cup pear nectar

Steps:

  • Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
  • Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
  • Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
  • Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

PORK TENDERLOIN WITH PEARS



Pork Tenderloin With Pears image

From the Dream Dinners cookbook. Yet to try this one. Can also double or triple the recipe and freeze some for later!

Provided by jswinks

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 pork tenderloin chops (1 inch thick)
2 cups yellow onions, thinly sliced
15 ounces pear halves, with syrup
2 teaspoons garlic, minced
1/4 cup dried cranberries
1/2 cup white wine
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/2 teaspoon ginger, grated fresh
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Spray 9x13 baking dish with nonstick spray.
  • Place 6 pork loin slices in the prepared dish or crock pot.
  • Combine remaining ingredients and mix until well incorporated.
  • Pour over pork.
  • Cover dish with aluminum foil and bake 2 hours at 325.
  • Crock pot: You can also cook in crock pot - same assembly instructions and cook on low for 5-6 hours.
  • To freeze: place all ingredients into a ziploc freezer bag. Thaw before baking, transfer to baking dish sprayed with nonstick spray and cook as directed above.

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