Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce

The sauce is a variation of a classic one from the Normandy region of
France, where it's made with apples and Calvados.

1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick
slices
4 tablespoons (1/2 stick) butter
4 firm but ripe large Anjou pears, peeled, halved, cored, cut into
1/3-inch-thick wedges
1 teaspoon sugar
1/2 cup chopped shallots
1 1/4 teaspoons dried thyme
1/4 cup pear eau-de-vie (clear pear brandy) or pear schnapps
1 cup whipping cream
1/3 cup pear nectar

Place pork slices between plastic wrap. Using meat mallet, pound pork
slices to 1/4-inch thickness. Melt 2 tablespoons butter in large nonstick
skillet over high heat. Add pears and sugar; saute until pears are tender
and deep golden, about 8 minutes. Melt 1 tablespoon butter in another
large nonstick skillet over high heat. Season pork with salt and pepper.
Working in batches, add pork to skillet; saute just until cooked through,
about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium.
Melt 1 tablespoon butter in same skillet. Add shallots and thyme; saute 2
minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any
browned bits, about 2 minutes. Add cream and pear nectar; boil until
thickened to sauce consistency, about 5 minutes. Season with salt and
pepper. Reheat pears if necessary. Spoon into center of platter. Arrange
pork around pears. Pour sauce over pork.

Serves 4.

Bon Appetit

http://www.epicurious.com/cooking/me...w/recipes/1258


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