Herb-Rubbed Pork Loin with Pears recipe

Pork naturally lends itself well to fruits and fruit sauces, and pears are no exception. A garlic-herb rub and buttered pear sauce make for an elegant dinner spread suitable for Sunday evening at home or a special holiday.


3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon minced fresh thyme
1 teaspoon dried rosemary, crushed
½ teaspoon salt
½ teaspoon black pepper
1 1/4-pound pork tenderloin
1 tablespoon olive oil
3 unpeeled pears, quartered, cored, cut into wedges
1 tablespoon unsalted butter
1 tablespoon flour
½ cup white wine
1 tablespoon honey


1. Preheat oven to 475°F.

2. In a small bowl, combine garlic, thyme, rosemary, salt, and pepper; mix well. Rub over pork loin to coat, pressing to adhere.

3. Heat oil in a large ovenproof skillet over medium. Add pork and cook until golden on all sides, 7 to 9 minutes.

4. Add pears and cook until seared, 2 to 3 minutes, turning once.

5. Transfer skillet to oven, and cook until pork reaches an internal temperature of 145 degrees, 10 to 15 minutes. Transfer pork and pears to a platter; let rest 5 minutes, then slice pork.

6. Carefully transfer skillet to stovetop; melt butter over medium heat, stirring to loosen pan juices. Add flour and cook 30 seconds, stirring. Add wine and honey; stir to mix, bring to a boil, and simmer until thickened 1 to 2 minutes. Remove from heat, pour over pork and pears, and serve.

Author: Kim Stakal

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