Photo: Sam Loyd
Pork Tenderloin with Pears and Shallots
10 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1236
Calories
73g
Protein
44g
Fat
134g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 3 large shallots, each cut into 6 wedges through stem end, peeled
- 3 unpeeled small Bosc or Anjou pears, quartered, cored
- 4 teaspoons butter, room temperature
- 2 teaspoons all purpose flour
- 1 1/2 cups low-salt chicken broth
- 3/4 cup pear nectar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes