Lamb Tenderloin With Pears And Shallots

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh thyme plus fresh thyme sprig (to garnish)
• 1 1/4 lbs lamb tenderloin
• 3 large shallots, each cut into 6 wedges through stem end, peeled
• 3 unpeeled small bosc pears or 3 anjou pears, quartered, cored
• 4 teaspoons butter, room temperature
• 2 teaspoons all-purpose flour
• 1 1/2 cups low sodium chicken broth
• 3/4 cup pear nectar

Recipe

• 1 preheat oven to 475°f mix oil, garlic, and chopped thyme in small bowl. rub mixture over lamb, shallots, and pears. heat large nonstick skillet over medium-high heat. add lamb and shallots; brown on all sides, turning, about 7 minutes. transfer shallots to platter. transfer lamb to baking sheet (do not clean skillet). roast lamb until thermometer inserted into center registers 145°f, about 10 minutes.
• 2 meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. transfer pears to platter (do not clean skillet).
• 3 mix butter and flour in small cup. add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.
• 4 slice lamb; arrange on platter. surround with pears and shallots. drizzle sauce over lamb. garnish with thyme sprigs.