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pork tenderloin with pear cream sauce

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Pork Tenderloin with Pear Cream Sauce

Pork’s mild taste goes well with sweet flavors and many seasonings. Here, I’ve teamed it with both—luscious 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.

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