Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sauce is a variation of a classic one from the Normandy region of France, where it's made with apples and Calvados. Ingredients:
1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices |
4 tablespoons (1/2 stick) butter |
4 firm but ripe large anjou pears, peeled, halved, cored, cut into 1/3-inch-thick wedges |
1 teaspoon sugar |
1/2 cup chopped shallots |
1 1/4 teaspoons dried thyme |
1/4 cup pear eau-de-vie (clear pear brandy) or pear schnapps |
1 cup whipping cream |
1/3 cup pear nectar |
Directions:
1. Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
2. Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
3. Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
4. Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.
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