Pork Tenderloin with Pear, Shallot & Vermouth Sauce

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 it in the oven. Cook until the internal temperature reaches 155 degrees F, about 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 of 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 the flour and 1/4 cup chicken broth.

Stir the flour mixture in with the pears, along with the remaining 1 1/4 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. Season to taste with salt and pepper.

Slice the pork. Serve over cooked rice (it’s particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.