Roasted Pork with Shallots and Pears
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 10 (or so) thyme sprigs, leaves removed and stems discarded
- 1.5-2 lbs pork tenderloin (they generally come in a package of 2 weighing about this much)
- 3 Anjou pears
- 5-6 shallots
- 1 cup dry red wine
- 2 tbsp balsamic vinegar
- salt and pepper
In a large bowl combine olive oil, thyme and garlic. Season well with salt and pepper.
Toss the pork in the mixture and let sit till the pork comes to room temperature (about 20 minutes).
Heat a large dutch oven on the stove over medium heat.
While the pork is marinating, cut the pears in quarters lengthwise. Cut out the core and the stem and then halve each quarter. Peel the shallots and cut them into quarters as well.
Place the pork into the hot dutch oven and let sear on each side for a couple minutes per side.
Toss the pears and shallots in the remainder of the oil mixture.
Add them to the pork and put the entire thing in the oven.
Roast together for about 3o minutes or until pork reaches desired doneness (I prefer slightly pink which is around 135F).
If the pears are not fork tender, remove the pork and cook for another 5-10 minutes.
Remove the dutch oven and set aside the pears and shallots.
Put the pot back over medium-low heat and pour in the wine, stirring to pick up the flavors from the bottom.
When the wine has reduced slightly, stir in the balsamic.
Season with salt and pepper if needed and pour over the pork and pears.
Unfortunately the photo I took did not turn out as well as I would have hoped. I was too busy entertaining and enjoying myself to stop and take a good photo. However, I assure you that the meal was delicious and will also look wonderful to serve to friends and family. Enjoy!
For a printable recipe click here