For many people, the six weeks between mid-November and the end of the year are usually bustling with activity. It’s a time we welcome, yet with so many demands on our schedules, it’s often exhausting. The past few years, I’ve made a silent pact with myself to not spread my resources and energy too thin, lest I wind up resenting rather than enjoying the holidays—and needing a post-seasonal vacation come January.
One thing I do love abut the holidays is the excuse to entertain and socialize. Not that I need an “excuse,” but sometimes life just gets in the way, you know? This delicious recipe presents the best of both worlds: fantastically simple to prepare, yet sophisticated enough for even the swankiest of dinner parties. Considering the many other obligations that beg for our time, in my opinion it’s absolutely ideal for the holidays.
Pork tenderloin cooks quickly, and despite its leanness it will stay tender even if you overcook it a bit (though of course try not to overcook it). The gentle flavor of the meat pairs beautifully with the pears and rosemary in a delicately balanced sweet and savory sauce.
Pork Tenderloin with Pears and Rosemary
Prep time: 20 minutes
Cook time: 45 minutes
Serves 4–6
Ingredients
2 lbs. pork tenderloin, trimmed of silver-skin and tied into a symmetrical roast
Olive oil
Salt and pepper, to taste
4 tablespoons butter
1 large shallot, thinly sliced
4 pears, peeled if desired and sliced
1 tablespoon fresh rosemary, chopped
½ cup apple cider
1½ cups chicken stock
1 tablespoon lemon juice
1 tablespoon honey (optional)
1 tablespoon arrowroot starch
1 tablespoon water
Instructions
- Preheat oven to 425°F. Rub tenderloins with olive oil and season with salt and pepper. Roast until internal temperature reaches 145°F, about 35–40 minutes total.
- Meanwhile, melt butter in a large pan. Sauté shallots with a pinch of salt and pepper until wilted and lightly golden. Add pears and rosemary. Sauté 1–2 minutes. Add apple cider and chicken stock to pan. Bring to a boil.
- Reduce heat and simmer until sauce slightly thickens and pears are tender, about 5 minutes. Add lemon juice and optional honey, to taste. Season with salt and pepper. Combine arrowroot with water in a small bowl. Stir into sauce and cook until sauce thickens.
- Once pork is cooked, let it rest for 5–10 minutes. Slice into thick medallions, then spoon sauce over to serve.
AUTHOR’S NOTE
To choose your organically grown and fresh ingredients wisely, use the following criteria:
- chemical- and hormone-free meat
- wild-caught fish
- pasture-raised, organic eggs
- whole, unrefined grains
- virgin, unrefined, first-press organic oils
- whole-food, unrefined sweeteners
- pure, clean, spring water
- sea salt
- raw and/or cultured milk and cream products
Photo by Briana Nervig
Love this simple but elegant recipe!