- 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
- 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.
Reviews forPork Tenderloin with Pear Cream Sauce
"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."
"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."