Pork Tenderloin with Pears and Cider

A creamy sauce flavored with shallots, cider, and mustard brings together pork and fresh pears in this fabulous fall dish. Sautéed green beans and wild rice pilaf would make lovely accompaniments.

• 1-1/4 lb. pork tenderloin, trimmed
• 1 tsp. olive oil
• Kosher salt and freshly ground black pepper
• 1 oz. (2 Tbs.) unsalted butter
• 2 firm-ripe Anjou pears, each peeled, cored, and cut into 8 wedges
• 1/2 cup finely chopped shallots
• 2 Tbs. sherry vinegar
• 2/3 cup pear cider or apple cider
• 3 Tbs. heavy cream
• 1-1/2 tsp. Dijon mustard
• 2 tsp. fresh thyme, minced

Position a rack in the center of the oven and heat the oven to 500°F.

Pat the pork dry, rub it with the oil, and season generously with salt and pepper. Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes total. Transfer to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 140°F, 10 to 15 minutes. Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.

Meanwhile, melt 1 Tbs. of the butter in the skillet over medium-high heat. Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side. Transfer to a plate and keep warm.

Add the remaining 1 Tbs. butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2 to 3 minutes. Add the vinegar and stir, scraping up any brown bits. Add the cider and cook until slightly reduced, 2 to 3 minutes. Whisk in the heavy cream, mustard, and thyme and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper.

Slice the pork and serve with the sauce and pears.