Pork Tenderloin with Pear Cream Sauce Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

Directions:

Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing.
Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme.
Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce. Yield: 4 servings.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	555.97 Kcal (2328 kJ)
Calories from fat	227.39 Kcal
		% Daily Value*
Total Fat	25.27g	39%
Cholesterol	145.32mg	48%
Sodium	379.78mg	16%
Potassium	1059.39mg	23%
Total Carbs	52.88g	18%
Sugars	28.57g	114%
Dietary Fiber	9g	36%
Protein	28.22g	56%
Vitamin C	21.9mg	37%
Vitamin A	0.1mg	5%
Iron	2.6mg	15%
Calcium	93.1mg	9%

Amount Per 100 g
Calories	113.95 Kcal (477 kJ)
Calories from fat	46.61 Kcal
		% Daily Value*
Total Fat	5.18g	39%
Cholesterol	29.79mg	48%
Sodium	77.84mg	16%
Potassium	217.14mg	23%
Total Carbs	10.84g	18%
Sugars	5.86g	114%
Dietary Fiber	1.84g	36%
Protein	5.78g	56%
Vitamin C	4.5mg	37%
Iron	0.5mg	15%
Calcium	19.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Pork with Apples, Calvados and Apple Cider

Pork tenderloin, trimmed , cut into 1-inch-thick slices and 8 more..
Sauteed Chicken Breasts Stuffed with Cheese and Ham

Skinless boneless chicken breast halves and 14 more..
Caramelized Pears and Gorgonzola Salad

Extra virgin olive oil, White wine vinegar, Dijon mustard and 9 more..
Pork Tenderloin With Apples, Calvados and Apple Cider

Pork tenderloin, trimmed , cut into 1-inch-thick slices and 8 more..
Pork Tenderloin With Parmesan Crust

Whole pork tenderloin, All-purpose flour, Salt, Pepper and 5 more..
Pepper-crusted Pork Tenderloin with Strawberry-Balsamic Sauce

Pork tenderloins, trimmed, Minced fresh rosemary, Salt and 10 more..
Pork Medallions with Mustard Sauce

Pork tenderloin, All purpose flour, Salt, Pepper, Butter and 4 more..
Pork & Mozzarella Crostini

Pork tenderloin (1 lb), Olive oil, divided, Salt, Pepper and 10 more..
Ginger Cream Sauce

Shallots, Salt, Fresh ground pepper and 8 more..
Creamy Shrimp and Grits

Butter, Garlic cloves, minced, Chopped fresh thyme and 17 more..
City Chicken

Pork tenderloin, cubed, Flour, Salt, Black pepper and 3 more..
Pork Medallions with Spicy Pomegranate-Blueberry Reduction

Pork tenderloin , cut crosswise into 3/4-inch round slices and 7 more..
Pork Medallions with Dijon Sauce

Pork tenderloin (1 lb) and 8 more..
Lemon-Caper Pork Medallions

Pork tenderloin (1 lb), cut into 12 slices and 11 more..