Ingredients
1 1/4 lbs pork tenderloin, trimmed, cut crosswise into
1-inch slices.
4 tablespoons(1/2 stick)butter
4 firm but ripe large pears, peeled, halved, cored, cut into 1/3 inch-thick wedges.
1 teaspoon sugar.
1/2 cup chopped shallots.
1 1/4 teaspoon dried thyme.
1/4 cup pear eau-de-vie (clear pear brandy) or pear schnapps.
1 cup whipping cream.
1/3 cup pear nectar.
Preparation
Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4 inch thickness.
Melt 2 tablespoon 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 thickeded 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.
