Taste of Home
Pork Tenderloin with Pear Cream Sauce
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 4 servings.
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
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1 pork tenderloin (1 pound)
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1 tablespoon herbes de Provence
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 tablespoons butter, divided
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4 medium pears, peeled and sliced
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1 tablespoon sugar
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4 shallots, chopped
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1-1/4 teaspoons dried thyme
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1/4 cup pear brandy or pear nectar
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1 cup heavy whipping cream
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1/3 cup pear nectar
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Nutrition Facts
1 each: 605 calories, 38g fat (22g saturated fat), 175mg cholesterol, 451mg sodium, 42g carbohydrate (24g sugars, 6g fiber), 26g protein.
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