Pork Tenderloin With Caramelized Pears And Pear Brandy Cream Sauce Food

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PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE



Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce image

Categories     Milk/Cream     Fruit     Herb     Pork     Sauté     Pear     Pork Tenderloin     Brandy     Eau de Vie     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

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

Steps:

  • 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; sauté 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; sauté 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; sauté 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.

PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE



PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE image

Categories     Pork

Yield 4

Number Of Ingredients 10

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.

Steps:

  • 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.

PEPPERED PORK WITH CARAMELIZED PEARS AND ROSEMARY POTATOES



Peppered Pork with Caramelized Pears and Rosemary Potatoes image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 19

1/2 cup sugar
1 vanilla bean, split and scraped
1 stick butter
2 pears, sliced
Peppered Pork, recipe follows
Caramelized Onions, recipe follows
Rosemary Potatoes, recipe follows
2 cups chicken stock
4 medium pork chops
Black pepper, coarsely ground
8 ounces cream cheese
8 ounces Stilton cheese
2 tablespoons olive oil
3 medium red onions, sliced
Salt and pepper
Olive oil, for sauteing
2 large white potatoes
Fresh rosemary, several sprigs
Salt and pepper

Steps:

  • Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat. Cook until the butter melts and the sugar is golden. Add the pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade.
  • Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce. Over medium heat, reduce the liquid by 1/2. Remove the pan from the heat and allow the mixture to cool. Marinate the pork chops in the liquid for 1 hour. Remove the chops from the marinade and coat each side with coarsely ground black pepper.
  • In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.
  • While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl. Cream the cheeses together with a hand blender until they are combined. Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes.
  • In a medium sized saute pan, heat olive oil over medium heat. Add the sliced onions to the pan and season, to taste, with salt and pepper. Cook the onions until they caramelize.
  • Set aside.
  • In a medium sized saute pan, heat olive oil over medium heat. Clean the potatoes, and then slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook the potatoes until they are brown on both sides. When the potatoes are done, remove them from the pan and drain the excess oil. Set aside.

PORK TENDERLOIN WITH PEAR SAUCE



Pork Tenderloin with Pear Sauce image

Provided by Barbara Kafka

Categories     dinner, main course

Time 22m

Yield 70 - 75 slices

Number Of Ingredients 7

1 1/2 teaspoons kosher salt
Scant 1/2 teaspoon cinnamon
Scant 1/2 teaspoon ground cardamom
15 grinds fresh black pepper
2 one-pound pork tenderloins (each 10 inches long and 2 1/2 inches in diameter)
2 teaspoons olive oil
1 medium pear, cored, peeled and cut into chunks

Steps:

  • Place rack on second level from bottom in oven. Heat oven to 500 degrees.
  • Combine salt, cinnamon, cardamom and pepper in a small bowl.
  • Place tenderloins side by side in a 12-by-8-by-1 1/2-inch roasting pan. Using your fingers, rub the dry seasonings on all surfaces of each tenderloin. Smear all over with the oil.
  • Roast for 10 minutes. Turn over each one; roast another 10 minutes.
  • While pork is roasting, puree pear in a food processor or blender until liquid; it should be 1/2 cup.
  • Remove tenderloin to a serving platter. Pour off fat in pan and place over high heat. Add pear puree, boil and scrape pan with a wooden spoon to remove browned bits.
  • Slice the pork crosswise into 1/4-inch pieces. Toss with the sauce. Serve warm or at room temperature, accompanied by party rye bread.

HERB-ROASTED PORK TENDERLOIN WITH PEARS



Herb-Roasted Pork Tenderloin with Pears image

Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 6

2 pork tenderloins (about 1 1/2 pounds total), excess fat and silver skin removed
2 garlic cloves, thinly sliced
1 tablespoon fresh thyme, minced
Coarse salt and ground pepper
1 tablespoon olive oil
4 Bartlett pears, quartered and cored

Steps:

  • Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
  • Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g

PORK TENDERLOIN WITH PEAR CREAM SAUCE



Pork Tenderloin with Pear Cream Sauce image

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

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 pork tenderloin (1 pound)
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter, divided
4 medium pears, peeled and sliced
1 tablespoon sugar
4 shallots, chopped
1-1/4 teaspoons dried thyme
1/4 cup pear brandy or pear nectar
1 cup heavy whipping cream
1/3 cup pear nectar

Steps:

  • 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. , 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. , 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.,

Nutrition Facts : Calories 605 calories, Fat 38g fat (22g saturated fat), Cholesterol 175mg cholesterol, Sodium 451mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 6g fiber), Protein 26g protein.

GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS



Grilled Pork Chops with Balsamic Caramelized Pears image

The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling.

Provided by OSORKIN

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 2h6m

Yield 6

Number Of Ingredients 13

1 ½ quarts water
5 tablespoons kosher salt
2 tablespoons white sugar
6 pork loin chops, 1/2 inch thick
½ cup olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
½ cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
2 pears, cored and each cut into 8 wedges
1 teaspoon salt

Steps:

  • In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
  • In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
  • Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
  • Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
  • Preheat the grill for medium-high heat.
  • Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 22.2 g, Cholesterol 50.2 mg, Fat 30.8 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 7.2 g, Sodium 5252.1 mg, Sugar 15.5 g

PORK TENDERLOIN WITH CARAMELIZED PEARS AND ONIONS



Pork Tenderloin With Caramelized Pears and Onions image

4 steps - too easy! From Doris Roberts' book, "Are You Hungry, Dear?" Can't wait to try it tomorrow night - sounds tasty!

Provided by SmHerndon

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/4 lbs pork tenderloin, cut and trimmed into 1-inch-thick slices
4 tablespoons butter
4 firm pears, peeled, halved, cored and sliced
1 large yellow onion, halved and sliced
1 sprig thyme leaves or 1 teaspoon dried thyme
salt & pepper

Steps:

  • Pound pork into 1/4 inch thickness between plastic wrap or wax paper.
  • Melt 3 tablespoons butter in large saute' pan and add pears, onions and thyme. Salt and pepper to taste. Let cook until pears turn golden and onion is soft.
  • In another pan, melt 1 tablespoons butter and add one layer of pork slices. Salt and pepper pork. Cook pork about 2 minutes per side, or until just cooked through and a nice crust starts to form (you will have to cook pork in batches).
  • Arrange pork on a serving platter and slather the pear-onion mixture over the top.

Nutrition Facts : Calories 406.6, Fat 19.4, SaturatedFat 10, Cholesterol 124.1, Sodium 154, Carbohydrate 29.5, Fiber 5.7, Sugar 17.9, Protein 30.2

CARAMELIZED PORK TENDERLOIN



Caramelized Pork Tenderloin image

This is the best pork tenderloin recipe! It is a little bit savory and a little bit sweet, and best of all, tastes grilled even though you made it on the stovetop. -Debi Arone, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 pork tenderloin (1 pound)
1/4 cup packed brown sugar
4 garlic cloves, minced
1 tablespoon Montreal steak seasoning
2 tablespoons butter

Steps:

  • Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.

Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.

PORK TENDERLOIN WITH PEAR-CRANBERRY SAUCE



Pork Tenderloin With Pear-Cranberry Sauce image

This is my own recipe. I scored some great locally raised pork tenderloin and some homemade maple syrup in the same week, and was inspired to create a recipe that used these and other regional ingredients. This recipe comes together very quickly. I made the sauce while the tenderloins were roasting and it took me less than 45 minutes from the time I started prepping ingredients to getting it on the table. By the way, I specify port, but sweet marsala or sherry should work (or substitute 2 Tbs of balsamic vinegar in 1/3 cup water for the 1/2 cup wine). Using >Bosc< pears is key because they won't break down when cooked. I served the tenderloins with buttermilk biscuits and lightly steamed green beans. And had a pint of Wolaver's brown ale to go with it all. Beauty!

Provided by Primordial

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 shallot, chopped fine
4 bosc pears, peeled, cored and diced medium
1 cup cranberries
2 tablespoons maple syrup
1 cup apple juice
1/2 cup port wine (see substitution note above)
1/4 teaspoon salt
2 -3 inches lemon peel
1 1/2-2 lbs pork tenderloin
1 tablespoon vegetable oil
salt and pepper

Steps:

  • For the sauce: In a saucepan, melt butter over medium-low heat and add shallots. Cook just until softened.
  • Add pears, cranberries, syrup, juice, port, salt and lemon peel (leave the peel whole to make it easier to remove later). Bring to a very gentle simmer and reduce by about half to a syrupy consistency (8-10 minutes). The cranberries will break down a bit and the Bosc pears should soften but not turn to mush. Remove from heat, remove the peel and keep warm.
  • For the tenderloins: Preheat oven to 450°F.
  • Dry the tenderloin and remove any excess fat and connective tissue (the silvery film often found around tenderloins will constrict when cooked and can make them curl up and wring out the moisture from the meat). Season with salt and pepper. Heat the oil in a large skillet over medium-high heat until it just starts to smoke. Brown the tenderloins on all sides (about 10 minutes).
  • If you didn't use an oven-safe skillet (I use cast iron) then place the tenderloins in a baking dish. Place the skillet/dish in the oven and roast until the pork registers 135°F - about 10-15 minutes. Turn the tenderloins about halfway through the cooking time.
  • Transfer the tenderloins to a carving board and let them rest for about 5-10 minutes. They should reach an internal temperature of about 145-150°F.
  • Gently reheat the sauce for a few moments. Slice the tenderloin into 1" pieces and dress with the sauce.

Nutrition Facts : Calories 525.5, Fat 18.7, SaturatedFat 7.3, Cholesterol 127.5, Sodium 277.7, Carbohydrate 47.4, Fiber 6.3, Sugar 32.2, Protein 35.9

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