Pear and Shallot Pork Tenderloin

i made this recipe (based on an epicurious.com recipe) last week for a client and it as so good i was excited to have it last night. my mother-in-law was coming over for dinner and golden globe red carpet viewing and i knew she would like this recipe.

(i apologize for this picture, i got excited and started to eat before i remembered to take a picture)

i served the fabulous pear and shallot pork tenderloin with roasted sweet potatoes and red skinned potatoes and some sauteed green beans. i just tossed the potatoes with olive oil, minced garlic, salt, and pepper. the green beans were just sauteed with a little olive oil, salt, and pepper and i added a little chicken stock to reduce. everything went really well together. this will be a repeat recipe.

Pear and Shallot Pork Tenderloin (adapted from epicurious recipe)
(serves 6)

2 pork tenderloins
2 cloves garlic, minced
3 thyme sprigs
1/2 tsp salt
1/2 tsp pepper
1 tbs extra virgin olive oil
2 medium shallots, thinly sliced
4 tsp melted butter
4 tsp flour
3/4 cup pear nectar
1 cup chicken stock

preheat oven to 400 degrees.

combine garlic, thyme, salt, pepper, and olive oil in small dish. rub all over pork. sear pork on all sides in a large skillet over medium heat. place in baking dish and bake for approximately 15-20 minutes until internal temp reaches 140 degrees. remove from oven and let sit at least 5 minutes,

meanwhile, heat 1 tbs olive oil in skillet over medium heat and add shallots. saute until tender. whisk together melted butter and flour to remove lumps. add to skillet and stir one minuted. add pear nectar and chicken stock. let mixture come to a boil and reduce heat to medium-low. let simmer, stirring occasionally, until it thickens.

slice tenderloin and top with pear shallot sauce.