Pork Tenderloin with Pear Cream Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Porkâs mild taste goes well with sweet flavors and many seasonings. Here, Iâve teamed it with bothâluscious pears and a refreshing herb blend.Joyce Moynihan, Lakeville, Minnesota Ingredients:
1 pork tenderloin (1 pound) |
1 tablespoon herbes de provence |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 tablespoons butter, divided |
4 medium pears, peeled and sliced |
1 tablespoon sugar |
4 shallots, chopped |
1-1/4 teaspoons dried thyme |
1/4 cup pear brandy or pear nectar |
1 cup heavy whipping cream |
1/3 cup pear nectar |
Directions:
1. 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.
2. 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.
3. 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.
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