Sunday, January 1, 2017

Pork Tenderloin with Caramelized Pears and Pear Brandy Cream Sauce

Pork tenderloin with Caramelized Pears and Pear Brandy Cream Sauce

2 Pork tenderloins (about 2 ½ pounds total wt.)
2 Tbsp. Herbes De Provence
1 tsp. kosher salt (go easy on the salt)
½ tsp. black pepper
1 Tbs. vegetable oil

2-3 firm but ripe Anjou pears, peeled, halved, cored and cut into 1/3 inch thick wedges
2 Tbsp. unsalted butter
1-2 tsp. sugar

Pear brandy Cream Sauce:
2 Tbsp. unsalted butter
½ cup chopped shallots
1 tsp. dried thyme
¼ cup pear brandy (or reg. brandy or white wine)
1 cup heavy cream
1/3 cup pear nectar (or low sodium chicken broth)

Pork prep:
Preheat oven to 400 degrees. Sprinkle the pork with herbes de provence, salt, and pepper. Heat the vegetable oil in a large ovenproof skillet over high heat and brown the pork on all sides. Transfer the skillet to the oven and roast the pork 18-22 minutes or until the thermometer reads 145 degrees. Remove the pork from the skillet and keep warm. Tent with foil. Warning the handle is hot! (I have burned my hand, more than once!)

Meanwhile, while the pork is roasting, cook the pears. Melt 2 Tbsp. butter in a large nonstick skillet over medium high heat. Add the pears and sugar and saute until the pears are tender and golden, about 8 minutes. Set aside and keep warm.
When the pork is done, transfer to a platter and lightly tent with foil to keep warm.
In the same pork pan, melt butter. Add shallots and saute until tender; stir in thyme. Remove from the heat and add the pear brandy. Return the pan to the heat and bring to a boil reducing the brandy down to a glaze, scraping up any browned bits. Add the cream and pear nectar: boil until thick, about 5 minutes. Season with salt and pepper.
To serve: Reheat pears if needed. Slice the pork into medallions. Spoon the pears into the center of platter. Arrange pork around pears & pour sauce over the pork. Serve with mashed potatoes.
Serves 8

No comments: