pork tenderloin and shallots
I originally made this recipe as written (with pears and pear nectar) over a year ago – it was great, but I don’t always have pears and nectar sitting around the house. I decided to make it again without the fruit, and it was delicious. It’s amazing how good a simple pan sauce can be! Chicken broth can be used instead of chicken stock, but be prepared for the pan sauce to lack some richness.
Pork Tenderloin and Shallots with Pan Sauce
Adapted from Bon Appétit, January 2010
Yields 2 to 3 servings
1 1/2 Tablespoons olive oil
1 garlic clove, minced
2 teaspoons fresh thyme, chopped
3/4 to 1 pound pork tenderloin
1 or 2 large shallots, cut in wedges
3 teaspoons butter, softened
1 1/2 teaspoons all-purpose flour
1 cup chicken stock
freshly ground black pepper
- Preheat oven to 425 degrees F.
- Trim fat and silver skim from the pork tenderloin, and sprinkle with salt and pepper on all sides.
- Mix first three ingredients and smear the mixture on the pork and shallots.
- Heat a large skillet over medium-high heat and add the pork and shallots. Brown the pork on all sides, about 10 minutes total.
- Remove shallots from the skillet and set aside.
- Place skillet in oven, let roast for 15 to 20 minutes, until thermometer in pork registers 145 degrees.
- Remove pork from oven and set aside to rest.
- Mix butter and flour together. Add chicken broth and butter/flour mix to same skillet used to cook the pork. Bring to a boil over medium heat, scraping up any bits on the bottom, and simmer until thickened, about 5 to 8 minutes. Remove from heat.
- Slice the pork; plate with shallots and top with the pan sauce.