patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Buy at AllPosters.com
Pork Tenderloin with Caramelized Pears
Bon Appetit February 1996
and Pear-Brandy Cream Sauce
Bon Appetit - One Year Subscription
1 1/4 pounds pork
into 1-inch-thick slices
4 tablespoons (1/2 stick) butter
4 firm but ripe large Anjou pears, peeled,
cored, cut into 1/3-inch-
1 teaspoon sugar
1/2 cup chopped shallots
1 1/4 teaspoons dried thyme
1/4 cup pear eau-de-vie (clear pear
or pear schnapps
1 cup whipping cream
1/3 cup pear nectar
Place pork slices between plastic wrap. Using meat mallet, pound
slices to 1/4-inch thickness.
Melt 2 tablespoons butter in large nonstick skillet over high heat. Add
sugar; sauté until pears are tender and deep golden, about 8 minutes.
Melt 1 tablespoon butter in another large nonstick skillet over high heat.
the pork with salt and pepper. Working in batches, add pork to
skillet; sauté just until
cooked through, about 2 minutes per side. Trans-
fer 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
glaze, scraping up any browned bits, about 2 minutes. Add cream and
nectar; boil until thickened to sauce consistency, about 5 minutes.
with salt and pepper. Reheat pears if necessary. Spoon into
platter. Arrange pork around pears. Pour sauce over pork.
Featured Archive Recipes:
Danish Pork Loin
Drunken Pork Shoulder with
Cabbage and Pears
Pork Tenderloin with Caramelized
Shallots and Apples
Index - Pork Recipe Archives
Daily Recipe Index
Recipe Archives Index