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Pork
Tenderloin with Caramelized Pears
and Pear-Brandy Cream Sauce
 
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Eleven Pears
Art Print
Faulkner, Neil
Buy at AllPosters.com
Pork Tenderloin with Caramelized Pears
and Pear-Brandy Cream Sauce
Bon Appetit February 1996
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
Place pork slices between plastic wrap. Using meat mallet, pound
pork
slices to 1/4-inch thickness.
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.
Melt 1 tablespoon butter in another large nonstick skillet over high heat.
Season
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
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. Reheat pears if necessary. Spoon into
center of
platter. Arrange pork around pears. Pour sauce over pork.
Serves 4.
Featured Archive Recipes:
Danish Pork Loin
Drunken Pork Shoulder with
Cabbage and Pears
Pork Tenderloin with Caramelized
Shallots and Apples
Index - Pork Recipe Archives
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