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Pork Tenderloin with Pear Cream Sauce

Pork Tenderloin with Pear Cream Sauce
Pork’s mild taste goes well with sweet flavors and many seasonings. Here, I’ve teamed it with both—luscious pears and a refreshing herb blend.—Joyce Moynihan, Lakeville, Minnesota
4 ServingsPrep: 25 min. Bake: 20 min.

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

Directions

  • 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 at 425° for 18-22 minutes or until a thermometer
  • reads 145°. Remove pork from skillet and keep warm. Let meat
  • stand for 5 minutes before slicing.
  • 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.
© Taste of Home 2013

2 of 2

Pork Tenderloin with Pear Cream Sauce (continued)

Directions (continued)

  • Remove from the 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.
  • Yield: 4 servings.
Nutrition Facts: 3 ounces cooked pork with 1/2 cups pears and 1/4 cup sauce equals 605 calories, 38 g fat (22 g saturated fat), 175 mg cholesterol, 451 mg sodium, 42 g carbohydrate, 6 g fiber, 26 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013