Even though the temperatures where I’m at have remained in the mid-70s and it seems like summer, everyone that I follow on Instagram has been posting comfort food like crazy! I finally decided to give in this week and made a French dessert with apples that will be in my upcoming CUISINE e-book and it made my apartment smell pretty amazing. Just like fall in Wisconsin! I also thought that now would be a good time to share a recipe from last fall’s edition: Pork Tenderloin with Pears and Shallots.
Before we get to that, let’s talk about what has been going on around here! Like I said, the weather has continued to stay warm and I’ve been soaking up all of the beach days that I can before we leave this part of France. I’m honestly going to miss being so close to the water and going to the beach but it will start to get cooler here anyway very soon. It’s already cooler in the morning and in the evening.
This past weekend we navigated to a hill town using public transportation. When we go on adventures I’m not too bothered by using busses and trains. I actually really enjoy it. It bothers me more when we are carrying a bunch of groceries and the bus doesn’t show up as scheduled that I start to miss my car. Anyway, the town is called Haut-de-Cagnes and it was so quaint and quiet that it was nice to spend our Sunday strolling through all of the tiny streets taking photos of practically everything. I did post some on my Facebook page but here are a few for your enjoyment!
I can’t believe how quickly these weeks have been flying by and that it is Friday already! Since I’m leaving town for the week my husband has some friends flying in tomorrow to hang out here in the French Riviera while I’m away so there is some fun to be had this weekend with guests in town and also some packing for myself. I’m also finalizing some of my last details of my weekend trip to London for next weekend and I can’t wait to share more of that here with you!
But back to the Pork Tenderloin with Pears and Shallots! This is such a great fall, family meal and there is nothing that I love more than a good pork and fruit dish. This meal is a nice balance of sweet and savory and is perfectly paired with some rustic red mashed potatoes. Try it out and let me know what you think!
- 3 tablespoons EVOO
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme, plus more for garnish
- 1¼ pound pork tenderloin
- 3 large shallots, each cut into 6 wedges
- 3 unpeeled Bosc pears, quartered and cored
- 4 teaspoons butterer, room temperature
- 2 teaspoons all purpose flour
- 1½ cup chicken broth
- ¾ cup pear nectar
- Preheat oven to 475 degrees F. Combine oil, garlic, and chopped thyme in small bowl then rub mixture over pork, shallots, and pears.
- Heat large nons6ck skillet over medium- high heat. Add pork and shallots and brown on all sides, about 7 minutes. Transfer shallots to platter and transfer pork to a baking sheet. Roast pork until thermometer inserted into center registers 145 degrees F, about 10 minutes.
- Add pears to the same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter.
- Mix butter and flour in a small cup. Add broth, pear nectar, and butter mixture to the same skillet; simmer until sauce thickens, scraping up browned bits, about 7 minutes.
- Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork and garnish with thyme sprigs.