This entree, using pork tenderloin from Springfield Farms in Sparks, Md., and merlot from Basignani Winery in Butler, Md., was served at Goucher College as part of an "Eat Local Challenge."
Servings: 4 - 6
- 2 1/2 pounds pork tenderloin
- Freshly ground black pepper
- 1/2 stick (2 ounces) unsalted butter
- 1 1/2 cups merlot
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 teaspoon thyme leaves
- 3 Asian pears, cored and sliced into eighths
- 3 Gala apples, cored and sliced into eighths
Preheat the oven to 400 degrees.
Season the pork tenderloin with salt and pepper on all sides. In a large saute pan or skillet over medium-high heat, melt 2 tablespoons of the butter. Sear the meat until it is lightly golden brown, about 2 minutes per side. Transfer to a roasting pan and set aside.
In the same pan or skillet, add the merlot and stir to deglaze the pan, scraping up any browned bits. Add the remaining 2 tablespoons of butter and the shallots, garlic and thyme leaves and simmer gently for about 1 minute.
Pour the wine mixture over the meat in the roasting pan, then scatter the pear and apple slices in the pan. Cover tightly with aluminum foil and roast, checking temperature at the 20-minute mark and every 5 minutes after that, until a meat thermometer inserted in the middle of the meat registers--5 degrees. Reserve the fruit mixture.
Transfer the meat to a platter and let it rest, loosely covered, about 5 minutes. Cut it diagonally into 1/2-inch slices. To serve, spoon the apples and pears on top.
Adapted from a recipe by Goucher College chef Michelle Richie.
Tested by Judith M. Havemann.
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