Name: Pork Tenderloin with Pear Cream Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 pork tenderloin (1 pound) -; 1 tablespoon herbes de Provence -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 4 tablespoons butter, divided -; 4 medium pears, peeled and sliced -; 1 tablespoon sugar -; 4 shallots, chopped -; 1-1/4 teaspoons dried thyme -; 1/4 cup pear brandy or pear nectar -; 1 cup heavy whipping cream -; 1/3 cup pear nectar -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pork Tenderloin with Pear Cream Sauce

1. 1 pork tenderloin (1 pound) -

2. 1 tablespoon herbes de Provence -

3. 1/2 teaspoon salt -

4. 1/4 teaspoon pepper -

5. 4 tablespoons butter, divided -

6. 4 medium pears, peeled and sliced -

7. 1 tablespoon sugar -

8. 4 shallots, chopped -

9. 1-1/4 teaspoons dried thyme -

10. 1/4 cup pear brandy or pear nectar -

11. 1 cup heavy whipping cream -

12. 1/3 cup pear nectar -

How to cook deliciously - Pork Tenderloin with Pear Cream Sauce

1. Stage

Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing.

2. Stage

Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme.

3. Stage

Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.

4. Stage