Prepare to transform your ordinary dinner into an extraordinary culinary experience that will make your taste buds dance with delight! This Pork Tenderloin with Pear and Shallots recipe is not just a meal, it's a gourmet journey that combines the succulent tenderness of perfectly cooked pork with the sweet, caramelized elegance of ripe pears and rich, aromatic shallots. In just 45 minutes, you'll create a restaurant-worthy dish that will have your family and guests begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 2 ripe pears, sliced
- 1 cup shallots, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh thyme
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the tenderloin dry with paper towels to ensure proper browning.
- Preheat the oven to 425°F (218°C). Season the pork tenderloin generously with salt and pepper on all sides, ensuring even coverage.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side until a golden-brown crust forms.
- Remove the tenderloin from the skillet and set aside. In the same skillet, add sliced shallots and cook for 2 minutes until they begin to soften.
- Add sliced pears to the skillet, sprinkle fresh thyme leaves, and cook for an additional 2-3 minutes until pears start to caramelize.
- Return the pork tenderloin to the skillet, nestling it among the pears and shallots. Transfer the skillet to the preheated oven.
- Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium-rare. Use a meat thermometer to check doneness.
- Remove the skillet from the oven and let the pork rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Slice the pork tenderloin against the grain and serve with the caramelized pears and shallots. Garnish with additional fresh thyme if desired.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature before cooking to ensure even cooking and maximum juiciness.
- Searing Secrets: Pat the meat dry before searing to achieve that gorgeous golden-brown crust that locks in flavor and moisture.
- Thermometer Magic: Invest in a good meat thermometer to hit the perfect 145°F (63°C), guaranteeing a tender, perfectly cooked tenderloin every time.
- Resting Ritual: Never skip the resting period after cooking. This crucial step allows the meat's juices to redistribute, ensuring each slice is incredibly moist and flavorful.
- Thyme Time: Fresh thyme adds an aromatic depth, but if you're out, dried thyme or rosemary can be excellent substitutes.
- Pan Selection: Use an oven-safe skillet to minimize dishes and maximize flavor by cooking everything in one pan.
Nutrition Facts
Calories: 248kcal
Carbohydrates: 18g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
