Pork Tenderloin with Pear Cream Sauce Recipe

5 5 5
Pork Tenderloin with Pear Cream Sauce Recipe
Pork Tenderloin with Pear Cream Sauce Recipe photo by Taste of Home
Publisher Photo

Pork Tenderloin with Pear Cream Sauce Recipe

Read Reviews
5 5 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 meat thermometer reads 160°.
Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Keep warm.
Remove pork from the skillet and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. 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.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Pork Tenderloin with Pear Cream Sauce in Country Woman June/July 2010, p37

Nutritional Facts

1 each: 605 calories, 38g fat (22g saturated fat), 175mg cholesterol, 451mg sodium, 42g carbohydrate (24g sugars, 6g fiber), 26g protein.

  • 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
  1. 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 meat thermometer reads 160°.
  2. Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Keep warm.
  3. Remove pork from the skillet and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. Remove from the heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan.
  4. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce. Yield: 4 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Pork Tenderloin with Pear Cream Sauce in Country Woman June/July 2010, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Tenderloin with Pear Cream Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
annrms User ID: 2649709 244626
Reviewed Feb. 28, 2016

"Oh, boy! This recipe is delicious. The caramelized pears really made the dish even though they took a while to "turn golden"; it was worth the wait! I wanted a bit more sauce and doubled it using the heavy cream and a small container of plain Greek yogurt...just being "good"!!! Loved the herbs de Provence on the meat! Instead of using overly sweetened commercial pear nectar, I made my own without any additional sweetener. (easy) Thank you for a great recipe."

MY REVIEW
dancingfool User ID: 7427237 173835
Reviewed May. 17, 2014

"Absolutely great!!!"

MY REVIEW
KarenKasprowicz User ID: 1043644 106307
Reviewed Dec. 26, 2013

"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."

MY REVIEW
anselr User ID: 2011539 121851
Reviewed Sep. 28, 2011

"Yummy!"

MY REVIEW
[email protected] User ID: 1348972 191658
Reviewed Apr. 24, 2011

"Absolutely delicious!"

Loading Image