An easy and fabulous Fall weather dish complete with a creamy sauce.
Position a rack in the center of the oven and heat to 500 degrees.
Pat the pork dry and season generously with salt and pepper. Heat a heavy-duty 12 inch skillet over medium-high heat until very hot and then sear the pork on all sides until golden-brown, about 6 minutes total. Transfer to a small rimmed baking sheet and roast until an instant-read thermometer registers 140 degrees, about 10-15 minutes. Transfer pork to a cutting board, cover and let rest for 5 minutes.
Meanwhile, melt 1 T. butter in the same skillet over medium-high heat and add the pears in a single layer; cook, flipping once until tender and lightly browned, about 3 minutes. Transfer to a plate and keep warm.
Add the remaining 1 T. of butter and the shallots to the skillet and cook, stirring over medium-high heat until the shallots are just beginning to turn golden, about 2-3 minutes. Add the vinegar and stir, scraping up any of the brown bits in the pan. Add the cider (or pear nectar) and cook until slightly reduced, 2-3 minutes. Whisk in the cream, the mustard and the fresh thyme. and cook until slightly thickened. Season to taste with salt and pepper. Add the pears to coat.
Slice the pork and serve with the sauce and pears. Serves 4.
1 1/4 pound pork tenderloin, trimmed
1 tsp. olive oil
Salt and Pepper
2 T. butter
2-3 firm-ripe pears, each peeled, cored and cut into 8 wedges
1/2 cup finely chopped shallots
2 T. sherry or apple cider vinegar
2/3-1 cup pear or apple cider (I used pear nectar)
1/4 cup heavy cream
1 1/2 tsp. Dijon mustard
2 tsp. fresh thyme, minced