Pork Tenderloin with Brown Pear Gravy
The sweetness of the pears combines perfectly with the savory gravy in this succulent pork dish.
Serves: 4Hands-on: 25 minutesTotal: 50 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 1 pork tenderloin (1.5 lbs.)
- 1⁄2 tsp. kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 1 Tbsp. unbleached all-purpose flour
- 2 Tbsp. finely diced red onion
- 1 cup beef broth
- 1 Tbsp. chopped fresh rosemary
- 2 medium Bosc pears, cored and sliced into strips
- Preheat oven to 400°F.
- Heat olive oil in a large oven-proof skillet over medium heat. Season the pork with salt and pepper and add to the pan. Brown on both sides, about 8 minutes.
- Place pan in the oven and bake for 15 minutes or until the pork registers at least 150°F with a meat thermometer. Place meat on a cutting board, and let rest for 10 minutes.
- Add flour to pan drippings and stir for 1 minute over medium heat. Add onion and cook until softened, about 5 minutes. Add broth, rosemary, and sliced pears. Let sauce reduce by half and serve with pork.