Roast Pork with Pears and Caramelized Onions

1 tbsp (15 mL) olive oil

2 pork tenderloins, 1 lb each

½ tsp (2 mL) each salt and pepper, divided  

2 tbsp (30 mL) butter

2 pears, peeled, halved, and cored.

1 cup (250 mL) peeled pearl onions

1 tsp (5 mL) all-purpose flour

1 cup (250 mL) white wine

2 cups (500 mL) chicken stock

1 tbsp (15 mL) chopped fresh thyme

In heavy-bottomed skillet over medium-high heat, heat oil. Season pork with 1/4 tsp (1 mL) each salt and pepper; add pork to skillet and sear 2 minutes each side. Place skillet in 400ºF (200ºC) oven 20 minutes or until pork is cooked through; transfer to large plate and tent with tin foil.

In same skillet over medium-high heat, melt butter; add pear halves, cut side down, and cook 5 minutes or until golden. Remove pears from skillet; add onions and cook 5 minutes or until browned. Sprinkle onions with flour and remaining salt and pepper; cook 1 minute. Add white wine, scraping bottom of pan to loosen caramelized pieces. Reduce liquid until almost fully evaporated; add stock and thyme. Cook, stirring occasionally, 10 minutes or until onions are tender. Return pears to skillet and warm through.

Slice pork. Arrange pork, pears and onions on plate and serve drizzled with sauce.

Makes 4 to 6 servings

source: Ontario Tender Fruit Producers