Pork Tenderloin, Carmelized Pears, Pear-Brandy Sauce

Recipe originally from Epicurious


  • 1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices
  • 1/2 stick butter
  • 4 firm but ripe large Anjou pears, peeled, halved, cored, cut into 1/3-inch-thick wedges.  So far other pears that I’ve made this with don’t work as well as Anjou (Cornice)
  • 1 teaspoon sugar
  • 1/2 cup chopped shallots
  • 1 1/4 teaspoons dried thyme
  • 1/4 cup pear eau-de-vie (clear pear brandy)
  • 1 cup whipping cream
  • 1/3 cup pear nectar

Place pork slices between plastic wrap and pound with mallet to 1/4-inch thick.

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 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.

Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

Red Pepper Jelly Vinagerette Dressing

  • 1/4 cup red pepper jelly
  • 2 tbsp cider vinegar
  • 1 tbsp extra-virgin olive oil
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper

Nuke red pepper jelly in microwavable container for 45 seconds.  Whisk in remaining ingredients.  Cool to room temp.  Makes quite a bit, probably enough for around 6-8 servings.

Serve over spinach salad, with Gorgonzola crumbles and crushed pistachio nuts.