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.
- 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
- Combine olive oil and finely chopped garlic, thyme leaves, salt and pepper. Grease pork tenderloin with marinade. Cover and put aside for 15 minutes.
- Peel shallot and cut into medium pieces.
- Heat olive oil in a pan and fry pork with shallot. When shallot is getting red, transfer it to a plate.
- Fry pork from all sides until golden brown and transfer it to a parchment-laid pan.
- Bake pork in an oven preheated to 356° F (180° C) for 15–20 minutes.
- Cut winter pears into large slices, remove core.
- Peel ripe pears and blend in a blender until smooth.
- 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.
- 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.
- Pour the broth into the pan, bring to a boil and cook for a couple of minutes, stirring continuously.
- Slice pork and serve with pear slices and shallot. Pour the pear sauce.
- Serve hot.