Pork Tenderloin with Pear Cream Sauce
Total TimePrep: 25 min. Bake: 20 min.
- 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.
Editor's NoteLook for herbes de Provence in the spice aisle.
Nutrition Facts1 each: 605 calories, 38g fat (22g saturated fat), 175mg cholesterol, 451mg sodium, 42g carbohydrate (24g sugars, 6g fiber), 26g protein.
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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.
May 17, 2014
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.
Sep 28, 2011
Apr 24, 2011