Pork Tenderloin with Caramelized Pear Cream Sauce Recipe

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This week, I was lucky enough to stumble upon this little gem of a recipe, while looking for a new way to prepare pork tenderloins. I love pears so this recipe called to me. The original recipe had you slicing the pork and browning those individual pieces. I thought, why bother, because to me it seemed like a whole heck of a lot of extra work and increased my chances of easily drying out this beautiful piece of meat. Well, I have to say that with the changes I made, I absolutely adored this recipe! Even hubby was over the moon about it. Its fairly easy to prepare as a week night meal but it is definitely worthy of company or a special occasion.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $2.10 view details
  • 2 pork tenderloins, trimmed, silver skin removed
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 tablespoons butter
  • 4 large, firm but ripe pears- peeled, cored, sliced into 1/2 inch wedges
  • 1 teaspoon sugar
  • 1/2 cup shallots-chopped
  • 1 teaspoon dried thyme ( I used french thyme )
  • 1/4 cup pear schnapps
  • 1 cup whipping cream
  • 1/3 cup pear nectar

Directions

  1. 1.Preheat oven to 400 degrees.
  2. 2. Make sure tenderloins are dry. Season both tenderloins generously with salt and pepper.
  3. 3. In a large ovenproof pan add vegetable oil. Brown tenderloins on high to medium-high heat on both sides. Place pan in preheated oven for about 15 minutes or until internal temperature reaches 155 degrees.
  4. 4.Meanwhile, in a medium saucepan, melt butter and add pears over medium heat. Sprinkle pears with sugar.
  5. Saute pears until they are tender and deeply golden, about 8 minutes. Set aside.
  6. 5. Remove tenderloins to a platter and loosely cover with aluminum foil. Allow to rest 10 minute. Meanwhile, saute shallots and thyme in the pan that the tenderloins were cooked in, over medium heat until shallots are soft. Add pear schnapps; boil until reduced to a glaze, scrapping up all the brown bits, about 1-2 minutes. Add cream and pear nectar; boil until thickened to a sauce consistency, about 5 minutes. Season with salt and pepper to taste. Add pears to sauce.
  7. 6. Slice pork and arrange on a platter. Pour pear sauce over pork and serve. YUM!!!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 193g
Recipe makes 4 servings
Calories 366  
Calories from Fat 206 56%
Total Fat 23.35g 29%
Saturated Fat 10.07g 40%
Trans Fat 0.2g  
Cholesterol 125mg 42%
Sodium 95mg 4%
Potassium 497mg 14%
Total Carbs 5.33g 1%
Dietary Fiber 0.2g 1%
Sugars 4.25g 3%
Protein 25.27g 40%
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