{"id":420,"date":"2010-07-04T23:27:15","date_gmt":"2010-07-04T23:27:15","guid":{"rendered":"http:\/\/www.dabacon.org\/theorycooks\/?p=6"},"modified":"2010-07-04T23:27:15","modified_gmt":"2010-07-04T23:27:15","slug":"pork-tenderloin-carmelized-pears-pear-brandy-sauce","status":"publish","type":"post","link":"https:\/\/dabacon.org\/caelifera\/2010\/07\/04\/pork-tenderloin-carmelized-pears-pear-brandy-sauce\/","title":{"rendered":"Pork Tenderloin, Carmelized Pears, Pear-Brandy Sauce"},"content":{"rendered":"<p><a href=\"http:\/\/www.epicurious.com\/articlesguides\/seasonalcooking\/fall\/cooknow_pears\/recipes\/food\/views\/Pork-Tenderloin-with-Caramelized-Pears-and-Pear-Brandy-Cream-Sauce-1258#ixzz0sl7bFDsC\">Recipe originally from Epicurious<\/a><\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1 1\/4 pounds pork  tenderloin, trimmed, cut crosswise into 1-inch-thick slices<\/li>\n<li>1\/2 stick  butter<\/li>\n<li>4 firm but ripe large Anjou  pears, peeled, halved, cored, cut into 1\/3-inch-thick wedges.\u00a0 So far other pears that I&#8217;ve made this with don&#8217;t work as well as Anjou (Cornice)<\/li>\n<li>1 teaspoon sugar<\/li>\n<li>1\/2 cup chopped shallots<\/li>\n<li>1 1\/4 teaspoons dried thyme<\/li>\n<li>1\/4 cup pear eau-de-vie  (clear pear brandy)<\/li>\n<li>1 cup whipping cream<\/li>\n<li>1\/3 cup pear nectar<\/li>\n<\/ul>\n<p>Place pork slices between plastic wrap and pound with mallet to 1\/4-inch thick.<\/p>\n<p>Melt 2 tablespoons butter in large nonstick skillet over  high heat. Add pears and sugar; saut\u00e9 until pears are tender and deep  golden, about 8 minutes.<\/p>\n<p>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; saut\u00e9 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; saut\u00e9 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.<\/p>\n<p>Reheat pears if necessary. Spoon into center of platter.  Arrange pork around pears. Pour sauce over pork.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe originally from Epicurious Ingredients: 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.\u00a0 So far other pears that I&#8217;ve made this with don&#8217;t work as well as Anjou (Cornice) 1 teaspoon sugar 1\/2 cup chopped &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/dabacon.org\/caelifera\/2010\/07\/04\/pork-tenderloin-carmelized-pears-pear-brandy-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pork Tenderloin, Carmelized Pears, Pear-Brandy Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[33,34,23],"tags":[],"class_list":["post-420","post","type-post","status-publish","format-standard","hentry","category-pears","category-pork","category-sauce"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dabacon.org\/caelifera\/wp-json\/wp\/v2\/posts\/420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dabacon.org\/caelifera\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dabacon.org\/caelifera\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dabacon.org\/caelifera\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dabacon.org\/caelifera\/wp-json\/wp\/v2\/comments?post=420"}],"version-history":[{"count":0,"href":"https:\/\/dabacon.org\/caelifera\/wp-json\/wp\/v2\/posts\/420\/revisions"}],"wp:attachment":[{"href":"https:\/\/dabacon.org\/caelifera\/wp-json\/wp\/v2\/media?parent=420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dabacon.org\/caelifera\/wp-json\/wp\/v2\/categories?post=420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dabacon.org\/caelifera\/wp-json\/wp\/v2\/tags?post=420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}