Pork Tenderloin with A Pear and Red Onion Sauce

Pork Tenderloin with a Pear and Red Onion Sauce

Are you looking for something different to make with your pork tenderloin?  Well, you have to try this recipe I made with ingredients I found in my fridge. Packed with sweet and tartness, Yummy!

• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
• 1 1 1/4-pound pork tenderloin
• 1 sweet onion, each cut into 6 wedges       
• 1 lime            
  
  
  
  
• 1 peeled small Bosc or Anjou pears, quartered, cored
•  2 teaspoons butter, room temperature
•  1 teaspoons all purpose flour
• 1 1/2 cups low-salt chicken broth
• 1/2 cup of cranberries
•  1/2 cup of mushrooms
  
   Seared Pork Loin

  
  Preheat oven to 425°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork & remaining ingredients . Heat large nonstick skillet over medium-high heat. Add about 1 tbsp of olive oil to hot pan.  Sear the pork and onions; brown on all sides, turning, about 7 minutes. Squeeze lime over pork and sauce.
  

  Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 155°F, about 25 minutes.

   Add pears, cranberries, mushrooms flour and broth to skillet.  Turn heat down to a simmer.
  Let pork rest for about 10 minutes before slicing.  Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs. 
• I served mine with roasted Brussels sprouts, salad and bread.

Pear & Cranberry Sauce