Pork Tenderloin with Pears and Cider

Pork Tenderloin with Pears and Cider
Photo by Scott Phillips


  • ½ cup finely chopped shallots
  • 1 oz. (2 Tbs.) unsalted butter
  • 2 Tbs. sherry vinegar
  • 1 tsp. olive oil
  • 1-¼ lb. pork tenderloin, trimmed
  • Kosher salt and freshly ground black pepper
  • 2 tsp. fresh thyme, minced
  • + 4 more ingredients
    • 3 Tbs. heavy cream
    • 2 firm-ripe Anjou pears, each peeled, cored, and cut into 8 wedges
    • 1-½ tsp. Dijon mustard
    • 2/3 cup pear cider or apple cider

Position a rack in the center of the oven and heat the oven to 500°F. Pat the pork dry, rub it with the oil, and season generously with salt and pepper. Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network