Pork tenderloin is one of my favorite meats to cook with. It stays moist, the kids love it, and there are so many simple ways to prepare it. It’s an especially good option when we are tired of the old standby, chicken. We have a few favorite ways to prepare pork tenderloin, and I’m glad to add this recipe to our rotation.
This roast pork tenderloin could even be made on a weeknight after work- it’s that easy and doesn’t require any marinating time beforehand. You first sear the pork on the stovetop. Then while the pork finishes cooking in the oven, you cook some pears in the skillet and make a quick sauce with shallots and cider. All you need to add to make a complete meal is a salad or other vegetable.
Roast pork tenderloin with pears and cider is a versatile dish- weeknight easy but impressive enough to serve to company at a fall or winter get-together.
Roast Pork Tenderloin with Pears and Cider
Makes 4 servings
- 1 ¼ lb. pork tenderloin, trimmed
- 1 tsp. olive oil
- Kosher salt and freshly ground black pepper
- 2 tbsp. unsalted butter
- 2 firm-ripe Anjou pears, peeled, cored, and cut into 8 wedges each
- ½ cup finely chopped shallots
- 2 tbsp. apple cider vinegar
- 2/3 cup apple cider
- 1 ½ tsp. Dijon mustard
- 3 tbsp. heavy cream
- 2 tsp. minced fresh thyme
- Position a rack in the center of the oven and heat oven to 425 degrees F.
- Pat the pork dry, rub it with the olive oil, and generously season with salt and pepper. Heat a heavy-duty 12-inch skillet over medium high heat. Sear the pork on all sides until golden-brown, about 6 minutes total. Transfer pork to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 160 degrees F, about 20-30 minutes. Transfer pork to a cutting board, tent with foil, and let rest for 5 minutes.
- Meanwhile, melt 1 tbsp. of the butter in the skillet over medium heat. Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side. Transfer to a plate and cover to keep warm.
- Add the remaining 1 tbsp. butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots just begin to turn golden, 2 to 3 minutes. Add the vinegar and cider and stir, scraping up any browned bits. Cook until slightly reduced, 2 to 3 minutes. Whisk in the mustard, heavy cream, and thyme and cook until slightly thickened, about 2 minutes. Remove from heat and season to taste with salt and pepper.
- Slice pork and serve with the pears and sauce.