Ingredients
1 pork tenderloin (1 pound)1 tablespoon herbes de Provence1/2 teaspoon salt1/4 teaspoon pepper4 tablespoons butter, divided4 medium pears, peeled and sliced1 tablespoon sugar4 shallots, chopped1-1/4 teaspoons dried thyme1/4 cup pear brandy or pear nectar1 cup heavy whipping cream1/3 cup pear nectar
Preparation
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.
