Pork Tenderloin with Pears and Shallots

• Meat

  • 1 1/2 lbs Pork tenderloin

• Produce

  • 3 Bosc pears, small
  • 2 cloves Garlic
  • 3/4 cup Pears
  • 4 sprigs Rosemary
  • 3 Shallots, large
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 1/4 cup Chicken broth

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter, unsalted

Found on jessicagavin.com