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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Pork Tenderloin with Pears and Shallots

We are not really big pork eaters in this house but a few times there have been some real delights. This is one of them. The pear reduction sauce was wonderful. Hayley didn’t eat the pork but loved the pears and the sauce. They still had some crunch and went really well with the shallots. I would make this again and it would be a good dinner when we have guests over. One note, while cooking this dish you do not clean the skillet between the different steps, you want to keep all the juices and the good brown bits in the skillet until the end for the sauce. Sorry the picture does not do justice to this dish. It really was delicious but the picture was of the platter, family style serving and you can’t really see the pork. I should have plated it first. Next time. I served this with Fennel and Potato Hash from the same magazine – it was also fantastic.

Pork Tenderloin with Pears and Shallots
adapted from Bon Appétit, January 2010

5 tbsp olive oil
5 cloves of garlic, pressed
1 tbsp fresh thyme, chopped
2 pork tenderloins
3 large shallots, peeled and cut into 6 pieces lengthwise
3 unpeeled Bosc pears, quartered and cored
4 tsp butter at room temperature
2 tsp all purpose flour
1 1/2 cups free-range chicken stock
3/4 cup pear nectar

  1. Pre-heat oven to 375 degrees F.
  2. Combine 3 tbsp oil, garlic and thyme in a bowl.
  3. Rub the mixture of the tenderloins.
  4. Toss the shallots and pears in the bowl to cover with the mixture.
  5. Heat a large skillet over medium-high heat.
  6. Add the pork and shallots.
  7. Brown the pork on all sides for about 6-7 minutes.
  8. Remove the shallots to a plate.
  9. Place the tenderloins on a baking sheet and into the oven.
  10. Cook the tenderloins until you reach an internal temperature of 145 degrees F. (8-10 minutes)
  11. Add the pears to the skillet and cook for 4-6 minutes.
  12. Remove pears to the plate with the shallots.
  13. Mix the butter and flour in a small bowl.
  14. Add the broth, pear nectar and flour mixture to the skillet, bring to the boil scraping all the time.(7 minutes)
  15. Slice the pork, arrange it with the shallots and pears and drizzle the sauce over top.


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4 comments to Pork Tenderloin with Pears and Shallots

  • This sounds good. I’ve never tried pork with pear. I usually use apple if I’m going to use fruit.


    Ward Reply:

    I am not a pear person either, but this really worked, I actually ate the pears. It would probably work with apples too, good idea!


  • I just made this tonight and let me just say, there are NO leftovers. Fantastic and easier than it looks.


    Ward Reply:

    Thanks Steve,
    I really liked this one too. Easy to make and a good crowd pleaser. The sauce is so good, you want to find other things to put it on. I am not a fruit eater, apples have been the only one for years but after this I am hooked on fruit and thinking of all sorts of ways to change this recipe to include other fruit and meats.


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