Pork tenderloin with caramelized pears and pear-brandy cream sauce from Epicurious by Bon Appetit

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Notes about this recipe

  • hillsboroks on November 06, 2014

    This is one of our all-time family favorites for special occasions and company dinners. Through the years I have found a couple of short-cuts to make it easier when I use thicker tenderloins (3/4 - 1 inch). First set oven to 350F and then make the cream sauce in a separate small saute pan. I use only 2/3 cup cream and add 1 tbls. Wondra flour to help thicken the sauce. When the sauce is complete cover it and set aside to keep warm. I put it in a small covered serving bowl. Second, brown the tenderloins as directed 2-3 minutes per side in an oven-proof pan. After browning put the tenderloins and pan in the oven for 8 minutes or more until the temperature on an instant read thermometer inserted into the side of a tenderloin reaches 150F. While the tenderloins are finishing in the oven make the caramelized pears. I find the pear nectar in the Hispanic food section of the local market in 11 oz. cans in the Jumex brand.

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