Pork Tenderloin With Caramelized Pears And Pear-Brandy Cream Sauce

• 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.

1. Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4 inch thickness.
2. 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.
3. 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.
4. Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

pork tenderloin, stickbutter, sugar, shallots, thyme, pear eau, whipping cream, pear nectar

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-caramelized-pears-and-pear-brandy-cream-sauce-50130999 (may not work)