Receta Pork Tenderloin with Pear, Shallot & Vermouth Sauce Recipe
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When I first tasted the sauce that accompanies this pork tenderloin, I was a little nonplussed. Then my husband’s cousin suggested we add a little of Julia Child’s cooking elixir, vermouth. An inspired move, one to which my dad would give his nod of approval. The sauce, suffused with braised shallots, pears, and fresh thyme, turned from something drab into a sauce rich in layers of flavor. This recipe makes plenty of sauce, so be sure to serve it over a bed of rice, which will absorb the savory juices.
Preheat oven to 375 degrees F.
Peel 3 large shallots and cut each into 6 wedges through the stem end. Mince 2 garlic cloves.
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one 1 1/4 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Sear the pork until golden brown, about 2 minutes per side.
Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.
While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add 1 tablespoon chopped fresh thyme and 3 unpeeled Bosc or Anjou pears that are cored and quartered and cook, turning occasionally, until golden brown.
In a medium bowl, whisk together 2 teaspoons all-purpose flour and 1/4 cup low-sodium chicken broth.
Stir in the flour mixture, 1 1/4 cup chicken broth, 3/4 cup guava nectar (pear nectar can be substituted), and 1 tablespoon vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.
Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.
- Other pork tenderloin recipes:
- Cookin’ Canuck’s Ginger Crepes with Stir-Fried Pork with Vegetables
- Cookin’ Canuck Rick Bayless’ Smoky Peanut Mole with Pork Tenderloin
- White on Rice Pork Tenderloin Stuffed with Swiss Chard & Pineapple
- For the Love of Cooking’s Korean-Style Pork Tenderloin
- The Bitten Word’s 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
Preheat oven to 375 degrees F.
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one pork tenderloin with salt and pepper. Sear the pork until golden brown, about 2 minutes per side. Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.
While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add chopped fresh thyme and pears that are cored and quartered and cook, turning occasionally, until golden brown.
In a medium bowl, whisk together flour and 1/4 cup chicken broth.
Stir the flour mixture in with the pears, along with 1 1/4 cup chicken broth, guava nectar, and vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.
Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.
Serves 4.
pear,
shallot,
tenderloin,
vermouth