Pork Tenderloin with Caramelized Pears is an elegant sumptuous praise worthy dish the fam will love. Moist flavorful pork with caramelized pears, so good!
Today I want to share with you this little gem of a recipe. It’s a delicious pork tenderloin recipe topped with caramelized pears. Pork tenderloin is a wonderful cut of meat that is flavorful, fairly low in fat, and easy to prepare. I love pears so this recipe always calls to me. As soon as I see pears in season at my local market, this recipe is one of the first things I prepare for them.
Pork Tenderloin with Caramelized Pears
- 2 Pork Tenderloins Trimmed, Silver Skin Removed
- 2 Tablespoons Vegetable Oil
- To Taste Salt
- To Taste Black Pepper
- 1 Tablespoons Butter
- 4 Pears Firm but Ripe, Peeled, Cored And Sliced Into 1/2 Inch Wedges
- 1 Teaspoon Sugar
- 1/2 Cup Shallots Finely Chopped
- 1 Teaspoon Dried Thyme
- 1/4 Cup Pear Schnapps
- 1 Cup Whipping Cream
- 1/3 Cup Pear Nectar
- Preheat oven to 400 degrees.
- Make sure tenderloins are dry. Season both tenderloins generously with salt and pepper.
- 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.
- Meanwhile, in a medium saucepan, melt butter and add pears over medium heat. Sprinkle pears with sugar.
- Saute pears until they are tender and deeply golden, about 8 minutes. Set aside.
- Remove tenderloins to a platter and loosely cover with aluminum foil. Allow resting 10 minutes. 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, scraping 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 the sauce.
- Slice pork and arrange on a platter. Pour pear sauce over pork and serve. YUM!!!
Recipe Notes: The original recipe suggests slicing the pork into individual pieces and browning them. I thought, why to bother. To me, it seems like a whole heck of a lot of extra work and increases the chances of easily drying out this beautiful piece of meat. Keeping the tenderloin whole in this recipe works out beautifully.
This recipe is fairly easy to prepare as a weeknight meal but it is definitely worthy of company or a special occasion. My family loves it so much….. I generally make two tenderloins for a family of four!
Source: Adapted Epicurious