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Eleven Pears
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Faulkner, Neil
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Pork Tenderloin with Caramelized Pears
and Pear-Brandy Cream Sauce
Bon Appetit February 1996

Bon Appetit - One Year Subscription 

1 1/4 pounds pork tenderloin, trimmed,
cut crosswise into 1-inch-thick slices
4 tablespoons (1/2 stick) butter
4 firm but ripe large Anjou pears, peeled,
halved, cored, cut into 1/3-inch-
thick wedges
1 teaspoon sugar
1/2 cup chopped shallots
1 1/4 teaspoons dried thyme
1/4 cup pear eau-de-vie (clear pear
brandy) or pear schnapps
1 cup whipping cream
1/3 cup pear nectar

Place pork slices between plastic wrap. Using meat mallet, pound pork
slices to 1/4-inch thickness.
Melt 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.
Melt 1 tablespoon butter in another large nonstick skillet over high heat.
Season the pork with salt and pepper. Working in batches, add pork to
skillet; sauté just until cooked through, about 2 minutes per side. Trans-
fer 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. Reheat pears if necessary. Spoon into
center of platter. Arrange pork around pears. Pour sauce over pork.
Serves 4. 

Featured Archive Recipes:
Danish Pork Loin
Drunken Pork Shoulder with
Cabbage and Pears
Pork Tenderloin with Caramelized
Shallots and Apples

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