Roast Pork Tenderloin With Pears And Cider Recipes

HERB-ROASTED PORK TENDERLOIN WITH PEARS

Steps:

• Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
• Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE

Steps:

• Preheat oven to 425°F.
• Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
• While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
• Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

ROAST PORK TENDERLOIN WITH PEARS AND CIDER

Steps:

• Position a rack in the center of the oven and preheat to 500. Pat the pork dry, rub with olive oil, and season generously with salt and pepper. Heat a heavy duty 12 inch skillet over medium high heat until very hot, and sear the pork on all sides until golden brown, about 6 minutes total. Transfer to a small rimmed baking sheet and roast until an instant read thermometer inserted into the thickest part registers 140, 10-15 minutes. Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes. Meanwhile, melt 1 Tbsp of butter in the skillet over medium high heat. Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side. Transfer to a plate and keep warm. Add the remaining 1 Tbsp of butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2-3 minutes. Add the vinegar and stir, scraping up any brown bits. Add the cider and cook until slightly reduced, 2-3 minutes more. Whisk in the heavy cream, mustard and thyme, and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Slice pork and serve with sauce and pears.