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    Home » Entrees » Pork Recipes

    Pork Tenderloin with Pear, Shallot & Vermouth Sauce Recipe

    Published: Mar 19, 2010 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 18 Comments

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    Pork Tenderloin with Pear, Shallot, & Vermouth Sauce Recipe

    (Note: Remember to enter my cookbook giveaway. The deadline is today at 4 pm PST.)

    Shortly after my second son was born, my parents came to visit, offering invaluable help and moral support. Most of their assistance came in the form of the usual grandparent-ly duties - playing with my eldest son, doing laundry, making meals. My dad, however, took it upon himself to become the best baby-soother in the household. He would hold my son, rocking him as he walked, and singing a little tune under his breath. Lo and behold - the babe in arms would calm instantly. When pressed, my dad admitted that his magic came in the form of a self-composed lullaby that went something like this, "Beefeater and Noilly Prat make the best martinis." Yes, my son got an early education on the finer points of gin and vermouth selection. I shouldn't have been surprised. After all, this was the same man that used to sing me to sleep with a song called "The Cannibal King" (which I sing nightly to my own children).

    When I first tasted the sauce that accompanies this pork tenderloin, I was a little nonplussed. Then my husband's cousin suggested we add a little of Julia Child's cooking elixir, vermouth. An inspired move, one to which my dad would give his nod of approval. The sauce, suffused with braised shallots, pears, and fresh thyme, turned from something drab into a sauce rich in layers of flavor. This recipe makes plenty of sauce, so be sure to serve it over a bed of rice, which will absorb the savory juices.

    Preheat oven to 375 degrees F.

    Peel 3 large shallots and cut each into 6 wedges through the stem end. Mince 2 garlic cloves.


    Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one 1 ¼ pound pork tenderloin with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Sear the pork until golden brown, about 2 minutes per side.

    Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.


    While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add 1 tablespoon chopped fresh thyme and 3 unpeeled Bosc or Anjou pears that are cored and quartered and cook, turning occasionally, until golden brown.


    In a medium bowl, whisk together 2 teaspoons all-purpose flour and ¼ cup low-sodium chicken broth.


    Stir in the flour mixture, 1 ¼ cup chicken broth, ¾ cup guava nectar (pear nectar can be substituted), and 1 tablespoon vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.

    Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.


    Other pork tenderloin recipes:

    Cookin' Canuck's Ginger Crepes with Stir-Fried Pork with Vegetables
    Cookin' Canuck Rick Bayless' Smoky Peanut Mole with Pork Tenderloin
    White on Rice Pork Tenderloin Stuffed with Swiss Chard & Pineapple
    For the Love of Cooking's Korean-Style Pork Tenderloin
    The Bitten Word's Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

    Pork Tenderloin with Pear, Shallot & Vermouth Sauce
    Adapted from Bon Appétit Magazine

    2 tablespoon olive oil, divided
    2 garlic cloves, minced
    1 tablespoon chopped fresh thyme, plus fresh thyme sprigs for garnish
    1 1 ¼-pound pork tenderloin
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black pepper
    3 large shallots, peeled and each cut into 6 wedges
    3 unpeeled small Bosc or Anjou pears, quartered, cored
    2 teaspoon all-purpose flour
    1 ½ cups low-sodium chicken broth, divided
    ¾ cup guava nectar (can substitute pear nectar)
    1 tablespoon dry vermouth
    Salt and pepper to taste

    Preheat oven to 375 degrees F.

    Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one pork tenderloin with salt and pepper. Sear the pork until golden brown, about 2 minutes per side. Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.

    While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add chopped fresh thyme and pears that are cored and quartered and cook, turning occasionally, until golden brown.

    In a medium bowl, whisk together flour and ¼ cup chicken broth.

    Stir the flour mixture in with the pears, along with 1 ¼ cup chicken broth, guava nectar, and vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.

    Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.

    Serves 4.

    Printable recipe


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      Reader Interactions

      Comments

      1. Cookin' Canuck

        March 23, 2010 at 2:25 pm

        Thank you for all of your thoughtful and generous comments!

        Chelsey, I'm so glad you enjoyed the dish. I really appreciate that you took the time to let me know!

        Reply
      2. Chelsey

        March 23, 2010 at 1:58 pm

        SO, I got around to making your lovely dish posted above and it was DELICIOUS! I did a couple of minor changes (add 1 T butter to pears). All in all a fabulous meal that impresses. Thanks Dara!

        Reply
      3. Miranda

        March 22, 2010 at 11:28 am

        Beautiful story, CC! My mom was by my side with the birth of both my pride and joys....
        Great one pot meal!

        Reply
      4. Michelle

        March 21, 2010 at 7:31 pm

        Pear is such a delicate flavor and can only imagine how good it was with the pork!

        Reply
      5. Catherine

        March 20, 2010 at 9:37 pm

        How lovely of your parents to come help out after the birth of your son, thats too sweet 🙂 this looks delicious!

        Reply
      6. Amanda aka Hannahbanana

        March 20, 2010 at 7:28 pm

        I've passed this recipe onto my dad....he and my mom love pork and this sounds very nice!
        Adorable lullaby story! Thanks for sharing it.

        Reply
      7. Kalyn

        March 19, 2010 at 11:33 pm

        It looks really tasty. I love shallots and pears are one of the few fruits I really get excited about. And who doesn't love pork?

        Reply
      8. pegasuslegend

        March 19, 2010 at 10:12 pm

        This is the only way I will eat pork, but yours looks so tender and juicy, wow what a great tenderloin you made looks amazingly wonderful as always, cant wait to try the sauce!

        Reply
      9. bearsbands

        March 19, 2010 at 9:25 pm

        I cannot wait to get back to Vancouver Island to make this. We are in cold Edmonton right now and are longing for our own kitchen.

        You have the most wonderful recipes. I've been sending everyone along to try your quinoa recipe.

        Cheers
        Shelley
        http://fabulousfoodies.ca

        Reply
      10. Chef E

        March 19, 2010 at 7:58 pm

        This is a great recipe, hubby will love a new addition of pear to his beloved pork loin!

        Reply
      11. Jenn

        March 19, 2010 at 6:40 pm

        Oh, pork tenderloin...how come you're not on my plate right now?

        Reply
      12. Susan

        March 19, 2010 at 4:38 pm

        Yum, and pork tenderloin is on sale this week. I'm adding shallot and vermouth to my shopping list!

        This will make a great Sunday dinner! Thanks!

        Susan
        http://susan-grandmaskitchen.blogspot.com/

        Reply
      13. Chelsey

        March 19, 2010 at 3:14 pm

        I have me some nice pork tenderloin in the freezer that I know what to do with now. I just need to get my hands on that elixir. You have mighty fine taste Dara.

        I think my kids would get a kick out of the cannibal song! What a hoot your Dad must be.

        Reply
      14. bunkycooks

        March 19, 2010 at 3:06 pm

        That sauce sounds lovely. I was thinking about preparing a pork tenderloin yesterday, so now I will absolutely have to!

        Reply
      15. Divina Pe

        March 19, 2010 at 3:01 pm

        Stories of grandparents are sometimes one of the best. Your pork tenderloin dish looks awesome.

        Reply
      16. Brisbane Baker

        March 19, 2010 at 1:23 pm

        OMG Thank you! Not only earlier tonight I was discussing with one of my housemates how it is hard to find things that compliment pork besides apples.. but I love the idea of shallots, pears and vermouth.. Infact I have all of the ingredients.

        What a lovely and yet hearty meal!

        Defnitely bookmarking this 🙂

        http://www.brisbanebaker.blogspot.com

        Reply
      17. Biren

        March 19, 2010 at 12:53 pm

        Yum.....sounds so good! I have to agree that it'll be great with some rice 🙂

        Reply
      18. Jessica @ How Sweet

        March 19, 2010 at 12:46 pm

        Love that sauce you made for the pork - it really sounds delicious!

        Reply

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