I'll see you in like a month. Maybe two. I'll be busy becoming crafty. I mean, its true that I've never made jewelry or pillows or furniture, but that doesn't mean I can't. It just means that I haven't wanted to. Until I met Pinterest. I can TOTALLY re-upholster an entire couch. And sew a onesie with an attached tu-tu for a child I do not have. And bake cupcakes that look like Angry Birds.
This whole concept is terrible for keeping my delusions at bay. And especially terrible for my quest to eat healthier. I don't see many folks pinning salads.
Anywho, I need to get back to pinning and my plans to completely redecorate my house with my own two hands, a burlap sack, some spray paint, and a glue gun. But I leave you with this pork recipe. It was so tasty. I love me some pears, and they went perfectly with this pork (I know I make pork like 3 times a week....its the other white meat!!). Enjoy!
3 Tablespoons olive oil
4-5 garlic cloves, minced
1-2 Tablespoons chopped fresh thyme
1 1 1/4 lb pork tenderloin, trimmed and silver skin removed
3 large shallots, peeled, stemmed, and quartered
3 unpeeled Bosc pears, cored and quartered
4 teaspoons butter, at room temperature
2 teaspoons all-purpose flour
1 1/2 cups white wine (I used Chardonnay. And then drank some)
1 1/2 cups low-sodium chicken broth
3/4 cup pear nectar (you can find this in the Latin foods section of your grocery store)
kosher salt and black pepper
Preheat the oven to 475. Combine the oil, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and thyme in a small bowl. Toss half the mixture with the pears and shallots, and rub the other half over the pork.
Heat a large ovenproof skillet over medium-high heat. Add the pork and shallots. Brown the pork on all sides, about 7 minutes total, and toss the shallots occasionally. Transfer the shallots to a platter, and transfer the pork to a baking sheet and place in the oven. Bake until an instant-read thermometer reads 145 (don't overcook!!), about 10-15 minutes.
Meanwhile, using the same skillet, saute the pears over medium-high heat, turning once or twice, until browned and softened. Transfer the pears to the platter.
Mash the butter and flour together in a small cup or bowl. Add the white wine to the skillet, and cook, scraping up the browned bits. Add the chicken broth, pear nectar, and pear nectar to the same skillet. Boil until sauce thickens, and season with salt and pepper.
After pork has rested at least 10 minutes, slice and arrange on the platter with pears and shallots. Drizzle sauce over the platter, and serve with additional sauce if desired.
Heat a large ovenproof skillet over medium-high heat. Add the pork and shallots. Brown the pork on all sides, about 7 minutes total, and toss the shallots occasionally. Transfer the shallots to a platter, and transfer the pork to a baking sheet and place in the oven. Bake until an instant-read thermometer reads 145 (don't overcook!!), about 10-15 minutes.
Meanwhile, using the same skillet, saute the pears over medium-high heat, turning once or twice, until browned and softened. Transfer the pears to the platter.
Mash the butter and flour together in a small cup or bowl. Add the white wine to the skillet, and cook, scraping up the browned bits. Add the chicken broth, pear nectar, and pear nectar to the same skillet. Boil until sauce thickens, and season with salt and pepper.
After pork has rested at least 10 minutes, slice and arrange on the platter with pears and shallots. Drizzle sauce over the platter, and serve with additional sauce if desired.
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