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
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
Reviews
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.
Absolutely great!!!
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.
Yummy!
Absolutely delicious!