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Shortly after my second son was born, my parents came to visit, offering invaluable help and moral support. Most of their assistance came in the form of the usual grandparent-ly duties - playing with my eldest son, doing laundry, making meals. My dad, however, took it upon himself to become the best baby-soother in the household. He would hold my son, rocking him as he walked, and singing a little tune under his breath. Lo and behold - the babe in arms would calm instantly. When pressed, my dad admitted that his magic came in the form of a self-composed lullaby that went something like this, "Beefeater and Noilly Prat make the best martinis." Yes, my son got an early education on the finer points of gin and vermouth selection. I shouldn't have been surprised. After all, this was the same man that used to sing me to sleep with a song called "The Cannibal King" (which I sing nightly to my own children).
When I first tasted the sauce that accompanies this pork tenderloin, I was a little nonplussed. Then my husband's cousin suggested we add a little of Julia Child's cooking elixir, vermouth. An inspired move, one to which my dad would give his nod of approval. The sauce, suffused with braised shallots, pears, and fresh thyme, turned from something drab into a sauce rich in layers of flavor. This recipe makes plenty of sauce, so be sure to serve it over a bed of rice, which will absorb the savory juices.
Preheat oven to 375 degrees F.
Peel 3 large shallots and cut each into 6 wedges through the stem end. Mince 2 garlic cloves.
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one 1 ¼ pound pork tenderloin with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Sear the pork until golden brown, about 2 minutes per side.
Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.
While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add 1 tablespoon chopped fresh thyme and 3 unpeeled Bosc or Anjou pears that are cored and quartered and cook, turning occasionally, until golden brown.
In a medium bowl, whisk together 2 teaspoons all-purpose flour and ¼ cup low-sodium chicken broth.
Stir in the flour mixture, 1 ¼ cup chicken broth, ¾ cup guava nectar (pear nectar can be substituted), and 1 tablespoon vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.
Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.
Pork Tenderloin with Pear, Shallot & Vermouth Sauce
Adapted from Bon Appétit Magazine
2 tablespoon olive oil, divided
2 garlic cloves, minced
1 tablespoon chopped fresh thyme, plus fresh thyme sprigs for garnish
1 1 ¼-pound pork tenderloin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 large shallots, peeled and each cut into 6 wedges
3 unpeeled small Bosc or Anjou pears, quartered, cored
2 teaspoon all-purpose flour
1 ½ cups low-sodium chicken broth, divided
¾ cup guava nectar (can substitute pear nectar)
1 tablespoon dry vermouth
Salt and pepper to taste
Preheat oven to 375 degrees F.
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season one pork tenderloin with salt and pepper. Sear the pork until golden brown, about 2 minutes per side. Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes.
While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add chopped fresh thyme and pears that are cored and quartered and cook, turning occasionally, until golden brown.
In a medium bowl, whisk together flour and ¼ cup chicken broth.
Stir the flour mixture in with the pears, along with 1 ¼ cup chicken broth, guava nectar, and vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes.
Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.
Serves 4.
