Pork Tenderloin With Pear Cream Sauce Recipes

PORK TENDERLOIN WITH PEAR CREAM SAUCE

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.,

PORK TENDERLOIN WITH PEAR SAUCE

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.

PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE

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 PEACH AND PECAN SAUCE

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
• Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.
• Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.

PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE

Steps:

• Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
• Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
• In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
• In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
• Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
• Serve with chutney and cream sauce.

HERB-ROASTED PORK TENDERLOIN WITH PEARS

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.

PORK TENDERLOIN WITH CREAM SAUCE

Steps:

• In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm., Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.

SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).
• Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.

AMAZING PORK CHOPS IN CREAM SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

PORK TENDERLOIN WITH PEAR-CRANBERRY SAUCE

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.

PORK CHOPS WITH PEAR SAUCE

Steps:

• In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
• Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
• Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.

PORK TENDERLOIN WITH PEARS AND GINGER-BEER SAUCE

Steps:

• Preheat oven to 375 degrees. Heat the oil over medium-high heat in a flameproof, ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper, and place in the pan. Cook until browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add the potatoes to the pan and season with the remaining teaspoon of salt and pepper to taste. Roast for 15 minutes.
• Add the pears to the pan and roast with the potatoes for 5 minutes longer. Push the potatoes and pears to the edge of the pan and place the pork tenderloins in the center. Roast until the pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes and pears from the pan and place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the pan. Let reduce to 1/2 cup, about 5 minutes.
• Cut the pork into inch-thick slices. Divide the pork, potatoes and pears among 4 plates and spoon sauce over each. Serve immediately.

PORK WITH CREAMY PEAR SAUCE

Steps:

• Preheat the oven to 190C/fan 170C/gas 5.
• Heat the oil in a skillet (that you can also put in the oven) and brown the tenderloin while 5-10 minutes.
• Bake the tenderloin in the oven, uncovered, for another 25 minutes.
• Meanwhile, melt the butter in a saucepan and brown the pear and the spring onions for 5 minutes.
• Add the cream and cook for 10-15 minutes. Stir occasionnally.
• Take the tenderloin out of the oven, cover it and let it rest while 10 minutes.
• Slice the pork tenderloin, serve it and pour the sauce over it.