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Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce

4.7(145)

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

by Epicurious·published 2004-08-20

Servings

Serves 4

Total time

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Calories / serving

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Ingredients (9)

serves

1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices
4 tablespoons (1/2 stick) butterbutter
4 firm but ripe large Anjou pears, peeled, halved, cored, cut into 1/3-inch-thick wedgespear
1 teaspoon sugarsugar
1/2 cup chopped shallotsshallot
1 1/4 teaspoons dried thymethyme
1/4 cup pear eau-de-vie (clear pear brandy) or pear schnappspear
1 cup whipping creamcream
1/3 cup pear nectarpear

Instructions (4 steps)

01Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
02Melt 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.
03Melt 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.

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Not rich — missing servings, total time, or calories.