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1
Preheat oven to 375 degrees F.
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2
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat.
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3
Season one pork tenderloin with salt and pepper.
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4
Sear the pork until golden brown, about 2 minutes per side.
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5
Place the pork tenderloin on a baking sheet and place it in the oven.
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6
Cook until the internal temperature reaches 155 degrees F, about 10 to 15 minutes.
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7
Place the pork on a cutting board, loosely tent and let rest for 10 minutes.
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8
While the pork is roasting, add an additional tablespoon of olive oil to the large skillet, and add the shallots and garlic.
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9
Cook until shallots are light golden brown, 6 to 7 minutes.
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10
Add chopped fresh thyme and pears that are cored and quartered and cook, turning occasionally, until golden brown.
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11
In a medium bowl, whisk together the flour and 1/4 cup chicken broth.
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12
Stir the flour mixture in with the pears, along with the remaining 1 1/4 cup chicken broth, guava nectar, and vermouth.
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13
Bring to a boil, then reduce to a simmer.
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14
Simmer until the sauce reduces by a quarter, about 15 minutes.
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15
Season to taste with salt and pepper.
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16
Slice the pork.
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17
Serve over cooked rice (its particularly good with brown rice).
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18
Spoon pears, shallots, and sauce over top.
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19
Garnish with thyme sprigs.
