Pork with Pear and Shallots
Main Dishes • Argentinian
Description
Pork with pear and shallots
Ingredients
- Shallot 3 heads
- Pork tenderloin 20 oz
- Anjou Pear 3 pieces
- Garlic 2 cloves
- Chicken Broth 10 fl oz
- Pear nectar 5 fl oz
- Olive Oil 3 spoons
- Butter 4 spoons
- Wheat Flour 2 spoons
- Thyme 0 oz
Step-by-Step Guide
Step 1
Cut the pears into quarters, removing the cores, and slice the peeled shallots into six pieces. Rub the meat, pears, and shallots with a mixture of olive oil, minced thyme leaves, and garlic.
Step 2
Sear the pork and shallots in a non-stick skillet over medium heat until browned, which will take about seven minutes. Transfer the onions to a plate and place the tenderloin in the oven preheated to 480°F for about ten minutes, until the temperature in the center of the meat reaches 60 degrees.
Step 3
In the skillet where the meat was cooked, sauté the pears for four minutes until they are golden brown, then transfer them to a plate.
Step 4
In a small bowl, mix the flour and butter, then add the broth and pear nectar. Pour the sauce back into the same skillet and cook for about seven more minutes after it comes to a boil, until it thickens.
Step 5
Slice the meat, arrange it on plates with pears and shallots, drizzle with the sauce, and serve.
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