Pork Tenderloin with Pear, Shallot and Vermouth Sauce
- 2 tbsp. olive oil, divided
- 2 garlic cloves, minced
- 1 tbsp. chopped fresh thyme, plus fresh thyme sprigs for garnish
- 1 -1 1/4-pound pork tenderloin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 large shallots, peeled and each cut into 6 wedges
- 3 unpeeled small pears, quartered, cored
- 2 tsp all-purpose flour
- 1 1/2 cups low-sodium chicken broth, divided
- 3/4 cup guava nectar (can substitute pear nectar)
- 1 tbsp. dry vermouth
- Salt and pepper to taste
Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season pork tenderloin with salt and pepper. Sear the pork until golden brown, about 2 minutes per side. Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes. While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add chopped fresh thyme and pears that are cored and quartered and cook, turning occasionally, until golden brown.
In a medium bowl, whisk together flour and 1/4 cup chicken broth. Stir the flour mixture in with the pears, along with 1 1/4 cup chicken broth, guava nectar, and vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes. Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.