Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce

4 servings

15 min prep25 min cook

Ingredients

1.25 lb

pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices

4 tbsp

butter

4 count

firm but ripe large Anjou pears, peeled, halved, cored, cut into 1/3-inch-thick wedges

1 tsp

sugar

0.5 cup

shallots, chopped

1.25 tsp

dried thyme

0.25 cup

pear eau-de-vie (clear pear brandy)

1 cup

whipping cream

0.33 cup

pear nectar

•
Place pork slices between plastic wrap and pound with a meat mallet to 1/4-inch thickness.
•
Peel, halve, core, and cut pears into 1/3-inch-thick wedges.
•
Chop shallots.
•
Measure out butter, sugar, thyme, eau-de-vie, cream, and pear nectar.

1.
Melt 2 tablespoons butter in a large nonstick skillet over high heat, add pears and sugar, and sauté until pears are tender and deep golden, about 8 minutes.
2.
Melt 1 tablespoon butter in another large nonstick skillet over high heat, season pork with salt and pepper, and working in batches, sauté pork just until cooked through, about 2 minutes per side; transfer to a plate and cover.
3.
Reduce heat to medium in the same skillet, melt the remaining 1 tablespoon butter, add shallots and thyme, and sauté for 2 minutes.
4.
Add eau-de-vie and boil, scraping up any browned bits, until reduced to a glaze, about 2 minutes.
5.
Add cream and pear nectar and boil until thickened to a sauce consistency, about 5 minutes; season with salt and pepper.
6.
Reheat pears if necessary, spoon into the center of a platter, arrange pork around the pears, and pour sauce over the pork.