Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, September 19, 2011

Pork Tenderloin with Pears and Shallots in a Marsala Sauce

Woke up this morning starving for some quality and comforting fall food. Had just purchased a huge pork tenderloin at Costco yesterday and left 1/4 of it in the fridge to prepare today, the other 3 pieces went in the freezer for another day.
Was so tired and couldn't think of what to do with it. Had a huge bag of hard pears waiting to be canned that looked like the right flavor to go with the pork. Some garlic, shallots and marsala wine made the dish.
I also made a butternut squash risotto to go with it and a plain arugula salad drizzled with balsamic vinaigrette.

1 1/2- 2 lb pork tenderloin
2 tablespoons olive oil
1 small yellow onion, chopped
2 shallots, peeled and quartered
2 cloves garlic, chopped
salt and pepper
3 firm pears, peeled and cut into 2 inch cubes
1 cup marsala wine
1 cup chicken stock
fresh sage and oregano chopped
2 tablespoons apple cider vinegar
1 tablespoon butter

Rub pork tenderloin with salt and pepper.
Preheat oven to 350F.
Heat olive oil in a heavy bottomed pan. Brown pork tenderloin on all sides. Add onions and garlic to the pan and cook for 2 minutes. Add shallots, pears and herbs and cook for 2 minutes.

Add marsala wine and reduce it by half. Add chicken stock, cover the pan and cook in preheated oven for 35 minutes. Turn pork over with 15 minutes of cooking.
When done, remove pork from pan and let it rest on a cutting board.
Reduce the cooking liquid with pears and veggies in it by half, add apple cider vinegar and butter. Season if needed.
Slice pork to desired thickness and place back in cooking liquid. Let it rest for 5 minutes. Serve warm.