This Pork is rubbed with fragrant herbs and is a perfect mix of savory and sweet when combined with shallot and fresh pears. I love the way the herbs and pears combine to make things both sweet and salty. You might think such a nice dish is somewhat difficult to cook, but it’s a simple recipe that you can follow with just a few easy steps.

Ingredients

• 1 lb pork tenderloin
• 2 cloves of garlic
• 2 tbsp olive oil
• 3 winter pears
•  2 ripe pears
• 2-3 sprigs of thyme
• 3 shallot bulbs
• 2 tbsp butter
• ½ cup broth (meat/vegetable)
• 2 tsp flour
• Salt, pepper to taste

Preparation

1. Combine olive oil and finely chopped garlic, thyme leaves, salt and pepper. Grease pork tenderloin with marinade. Cover and put aside for 15 minutes.
2. Peel shallot and cut into medium pieces.
3. Heat olive oil in a pan and fry pork with shallot. When shallot is getting red, transfer it to a plate.
4. Fry pork from all sides until golden brown and transfer it to a parchment-laid pan.
5. Bake pork in an oven preheated to 356° F (180° C) for 15–20 minutes.
6. Cut winter pears into large slices, remove core.
7. Peel ripe pears and blend in a blender until smooth.
8. Add a bit of olive oil to the pan and fry pear slices until golden brown for about 5-7 minutes. Transfer them to a plate.
9. Melt butter in the same pan. Add flour and lightly fry. Add pear puree and warm, carefully stirring with a spatula. Sprinkle with salt and pepper to taste.
10. Pour the broth into the pan, bring to a boil and cook for a couple of minutes, stirring continuously.
11. Slice pork and serve with pear slices and shallot. Pour the pear sauce.
12. Serve hot.