Fall, hello! Pork tenderloin meets caramelized pear—a match made in tastebud heaven. Pork tenderloin is at its best when cooked to an internal temperature of 145°F. Since the pork will continue cooking a little after it’s removed from the oven, there’s no need to worry about overcooking it. Low effort, high flavour, this is a natural choice for whenever you need a special meal on the menu.
Ingredients:
- 1 1/4 lb pork tenderloin (remove the silver skin and any visible fat)
-
1 tbsp olive oil
- 1 tsp thyme
- 1 tsp kosher salt
-
1/2 tsp pepper
- 2 pears cored and sliced into wedges
- 1 shallot thinly sliced
- 2 cloves minced garlic
- 1 tbsp butter
- 1 tbsp dijon mustard
- 3/4 cups apple cider
- 1/2 cup chicken stock (white wine works too!)
- 1 tsp maple syrup
- salt and pepper to taste
Instructions:
- Preheat the oven to 400F. Pat the tenderloin dry and season with salt, pepper and thyme. Heat olive oil in a large oven safe skillet over medium high heat and sear the pork 2-3 minutes per side. Transfer the skillet to the oven and toast for about 10-15 minutes until the thickest part reaches 145°F. Remove from skillet and let rest for 5-10 minutes.
- While the pork is resting, return the skillet to medium head, and add the butter and shallot. Cook for 2-3 minutes until softened.
- Add the pears and cook for another 3-4 minutes. Turn occasionally as you don't want them to loose their shape. Add garlic and rhyme and cook for 30 seconds.
- Pour in your ACV and chicken stock, making sure to dislodge any bits stuck to the pan. Whisk in the dijon and maple syrup and simmer for 5-7 minutes and let it reduce.
- Remove from heat and stir in a tbsp of butter, season with salt and pepper.
- Slice the pork into medallions and arrange on a platter, spooning the warm pear and dijon sauce over the pork!
Tip: Serve with roasted or mashed potatoes!
