Not a very good photo, but it was really delicious. Pears are a natural pairing with pork – kind of like apples are also. This is quite easy to make, even though it may look more complicated.
This recipe, made with 3 pork tenderloins, will serve 6-9 people, but if you have one big tenderloin, it will likely serve 3 people. You never know when you buy those packs of pork tenderloins what size they’ll really be once you open it up.
The pears are caramelized in butter and sugar. Easy. The pork is browned over high heat, then the brandy is added and ignited (remember to turn off the fan over your stovetop before doing this). Then it’s roasted in the oven for 20-25 minutes and allowed to rest for awhile.
Lastly, you finish the sauce by melting butter and adding shallots. Then some pear nectar is added along with some fresh thyme. THEN, you add the cream (a lot – this isn’t a healthy dinner) and simmer it a bit to reduce it down. The pears are added back in to reheat them, then you plate it all, or serve on a platter with a bit of sauce drizzled on it, but a pitcher of the sauce served around the table. The recipe came from a cooking class with Phillis Carey.
What’s GOOD: the caramelized pears make this dish, although the ignited brandy also adds a lot of flavor as well. Altogether delicious.
What’s NOT: nothing really, although there are a few steps to making this. Not low calorie, for sure!
* Exported from MasterCook *
Pork Tenderloin with Caramelized Pears and Pear Brandy Sauce
Recipe By: Phillis Carey, cooking instructor and author
Serving Size: 8
3 tablespoons unsalted butter
4 whole Anjou pears — or Comice, peeled, halved, cored, cut into 6-8 wedges per pear
2 teaspoons sugar
3 pounds pork tenderloin — about 3
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
Sprigs of fresh thyme for garnish
1/3 cup brandy
1 tablespoon unsalted butter
1/2 cup shallots — minced
1/2 cup pear nectar
2 teaspoons fresh thyme — minced
1 1/2 cups heavy cream — (may use half cream/half chicken broth)
1. PEARS: Melt butter in large nonstick skillet over medium-high heat. Add pears in a single layer, sprinkle with sugar and saute until pears are tender and deep golden brown, about 8 minutes, turning over carefully to caramelize both sides. (Since the pork is pale, the sauce is white, it’s important to get some golden brown on the pears!)
2. PORK: Trim pork tenderloin of all fat and silverskin. Preheat oven to 400F. Melt butter in large, heavy skillet (with a long handle) over high heat. Season with salt and pepper. Brown pork on all sides, about 8 minutes total. Add brandy, turn off heat and ignite with a long match or lighter. Shake pan continuously until the flames extinguish. Do NOT have your kitchen exhaust fan on when you do this.
3. Set this skillet aside and transfer the pork to a parchment-lined baking sheet and roast for 20-25 minutes or until the internal temperature reaches 150°F. Remove from oven and allow to rest for about 8 minutes before slicing on a diagonal (across the grain) into 1/2 inch thick slices. (If you happen to be baking something else at a lower oven temp, the pork can roast anywhere between 350°-425°F, just watch the time and still bake only until it reaches 150°F in the center. Use a meat thermometer.)
4. SAUCE: Melt butter in the skillet used to brown the pork. Add shallots, saute 2 minutes. Add pear nectar and thyme. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add cream and boil down until thickened to a sauce consistency, about 5 minutes or so. Season with salt and pepper to taste. Garnish with fresh thyme sprigs.
Per Serving: 478 Calories; 31g Fat (61.6% calories from fat); 37g Protein; 6g Carbohydrate; trace Dietary Fiber; 195mg Cholesterol; 105mg Sodium.