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Ingredientes
- Other pork tenderloin recipes:
- Cookinâ Canuckâs Ginger Crepes with Stir-Fried Pork with Vegetables
- Cookinâ Canuck Rick Baylessâ Smoky Peanut Mole with Pork Tenderloin
- White on Rice Pork Tenderloin Stuffed with Swiss Chard & Pineapple
- For the Love of Cookingâs Korean-Style Pork Tenderloin
- The Bitten Wordâs Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
- Pork Tenderloin with Pear, Shallot & Vermouth Sauce
- Adapted from Bon Appétit Magazine
- 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 Bosc or Anjou 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
View Full Recipe at Cookin' Canuck
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1367g | |
| Calories 1278 | |
| Calories from Fat 412 | 32% |
| Total Fat 46.19g | 58% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.16g | |
| Cholesterol 503mg | 168% |
| Sodium 2859mg | 119% |
| Potassium 3517mg | 100% |
| Total Carbs 39.09g | 10% |
| Dietary Fiber 2.6g | 9% |
| Sugars 23.83g | 16% |
| Protein 170.45g | 273% |
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