- 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
- 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.
- 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.
- 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. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Tenderloin with Pear Cream Sauce
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"Delicious! I was looking for something different to make for Christmas dinner and I found this recipe. I liked it because it was fairly easy and was the last thing on the menu I had to make. I followed the directions exactly and it turned out perfect. The meat was so tender it almost melted in your mouth. And the pears and the sauce made a beautiful presentation."