I’ve been on a “dinner kick” frenzy lately when it comes to blog posts so figured I would add to the mix with this yummy dinner that is sure to have the kids licking their plates clean!
I ran into a mom this weekend who said she made this recipe from the cookbook recently and her daughter who is a rather picky eater asked for seconds and more gravy! She was thrilled to find something her daughter enjoyed so it made my day when she shared this with me.
I had forgotten about this recipe so was happy to give it try for dinner last night. It comes together in no time at all and was a definite crowd pleaser. The kids even asked if there was enough left over to take for lunch. So that’s a win-win!
Thyme Crusted Pork Tenderloin with Caramelized Pears
1/4 cup Olive Oil
2 Garlic Cloves, minced
2 Tbsp. Fresh Thyme
1 – 1 1/2 lb. Pork Tenderloin (I usually get my tenderloin from Costco so there is two in a pack and usually make both so we have leftovers.)
1 Tbsp. Olive Oil
1 Garlic Clove, minced
Sprigs of Fresh Thyme
4 Shallots, peeled and quartered
4 ripe Bosc Pears, quartered, cored (Be sure and get Bosc pears. Not meant to throw anyone off, I photographed D’Anjou pears and used it as the backdrop for this recipe. Aesthetically, it looked prettier with the pop of color rather than the brown of the Bosc pears). = )
4 Tbsp. Butter
2 Tbsp. All-Purpose Flour
1 1/2 cups Chicken Broth, warmed
1 cup Pear Juice, warmed
Fresh Thyme, for garnish
Preheat oven to 475°. Combine oil, garlic, and thyme in a small bowl. Using your hands, rub mixture over pork.
Preheat large skillet over medium-high heat for 5 minutes. Add tablespoon of olive oil to pan along with minced garlic and whole sprigs of thyme. Add pork and shallots to pan and brown on each side until golden, approximately 8-10 minutes. Remove pan from heat. Place shallots on a plate and set aside. Place pork onto a parchment lined baking sheet and roast in oven for about 10-15 minutes. Use a thermometer to check that the internal temperature has reached 145°. Remove from oven and cover with tin foil to rest.
Meanwhile, add pears to the same skillet and cook over medium-high heat until brown on cut side, turning a couple of times. Transfer pears to plate with shallots. Using same pan, add in butter and let melt. Sprinkle in flour and stir until smooth. Slowly add in warmed broth & pear juice, scraping bottom of pan to gather up all of the flavor that has settled on the bottom of the pan from the shallots, pork and pears. Bring sauce to a slight boil. Reduce heat to medium low and let simmer until sauce thickens; stirring often. Remove foil from pork and place on cutting board. Slice pork and place on platter along with the cooked pears and shallots. Pour sauce over pork (My kids’ preference is that the gravy be poured over just the tenderloin and not the pears so yours might be the same.). Garnish with thyme sprigs and serve.
Printable recipe: thyme-crusted-pork-tenderloin
Hope you enjoy! BTW, if you want to change this recipe up, give pink lady apples a try instead of pears and change out the pear juice with apple juice.