LibreRecipes

Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce

Rating

Calories

556.0

Protein

32.0

Sodium

91.0

Fat

26.0

The sauce is a variation of a classic one from the Normandy region of France, where it's made with apples and Calvados.

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 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.
Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.