- 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.
Nutritional 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.