Pork Tenderloin With Pear-Cranberry Sauce

• 2 tablespoons butter
• 1 shallot, chopped fine
• 4 bosc pears, peeled, cored and diced medium
• 1 cup cranberries
• 2 tablespoons maple syrup
• 1 cup apple juice
• 1/2 cup port wine (see substitution note above)
• 1/4 teaspoon salt
• 2 -3 inches lemon peel
• 1 1/2 - 2 lbs pork tenderloin
• 1 tablespoon vegetable oil
• salt and pepper

1. For the sauce: In a saucepan, melt butter over medium-low heat and add shallots. Cook just until softened.
2. Add pears, cranberries, syrup, juice, port, salt and lemon peel (leave the peel whole to make it easier to remove later). Bring to a very gentle simmer and reduce by about half to a syrupy consistency (8-10 minutes). The cranberries will break down a bit and the Bosc pears should soften but not turn to mush. Remove from heat, remove the peel and keep warm.
3. For the tenderloins: Preheat oven to 450u0b0F.
4. Dry the tenderloin and remove any excess fat and connective tissue (the silvery film often found around tenderloins will constrict when cooked and can make them curl up and wring out the moisture from the meat). Season with salt and pepper. Heat the oil in a large skillet over medium-high heat until it just starts to smoke. Brown the tenderloins on all sides (about 10 minutes).
5. If you didn't use an oven-safe skillet (I use cast iron) then place the tenderloins in a baking dish. Place the skillet/dish in the oven and roast until the pork registers 135u0b0F - about 10-15 minutes. Turn the tenderloins about halfway through the cooking time.
6. Transfer the tenderloins to a carving board and let them rest for about 5-10 minutes. They should reach an internal temperature of about 145-150u0b0F.
7. Gently reheat the sauce for a few moments. Slice the tenderloin into 1" pieces and dress with the sauce.

butter, shallot, bosc pears, cranberries, maple syrup, apple juice, port wine, salt, pork tenderloin, vegetable oil, salt

Taken from www.food.com/recipe/pork-tenderloin-with-pear-cranberry-sauce-213690 (may not work)