Juicy and Flavorful Pear Braised Pork Tenderloin Recipe

This succulent recipe is a perfect blend of tender pork tenderloin, sweet pears, and savory herbs and spices. The pork is slow-cooked in a flavorful mixture of pear juice and broth, creating a moist and delicious main course. The dish is finished with a luscious pear gravy that adds a touch of sweetness to complement the savory flavors. With a total preparing time of 60 minutes, this recipe is an excellent choice for any occasion from weeknight dinners to special gatherings. Enjoy the exquisite combination of flavors in every bite!

Ingredients

• Pork tenderloin (2 pounds)
• Pears (2, ripe but firm)
• Onion (1, medium, finely chopped)
• Garlic cloves (3, minced)
• Thyme (1 tablespoon, fresh, chopped)
• Rosemary (1 tablespoon, fresh, chopped)
• Chicken broth (2 cups)
• Pear juice (1 cup)
• Butter (2 tablespoons)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Cornstarch (2 tablespoons, optional)
• Cold water (2 tablespoons, optional)

Directions

1. Preheat the oven to 350°F (175°C).
2. Season the pork tenderloin with salt and black pepper.
3. Heat a large skillet over medium-high heat. Add butter and melt it.
4. Sear the pork tenderloin on all sides until golden brown. Remove it from the skillet and set it aside.
5. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
6. Add the thyme and rosemary to the skillet. Stir well to combine the flavors.
7. Pour the pear juice and chicken broth into the skillet. Bring the mixture to a simmer.
8. Return the seared pork tenderloin to the skillet. Place the pears around the pork.
9. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
10. Bake for 30-35 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
11. Remove the skillet from the oven and transfer the pork tenderloin to a cutting board. Allow it to rest for 5 minutes.
12. While the pork is resting, strain the cooking liquid from the skillet into a saucepan.
13. Place the saucepan over medium heat and bring the liquid to a simmer.
14. In a small bowl, mix the cornstarch with cold water to form a slurry. Slowly whisk the slurry into the simmering liquid.
15. Continue cooking the gravy until it thickens, stirring constantly.
16. Slice the pork tenderloin and serve it with the braised pears and the luscious pear gravy.

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