Grilled Smoked Gouda and Korean Pear Sandwich

It's Korean Pear season! Are you as excited as I am? You should be. Korean Pears are sweet, juicy, and crunchy, and so are perfect for eating, snacking, and baking. Unlike the more traditional varieties that are either mealy or mushy, and largely insipid, these peel-and-eat fruits are crunchy like an apple, pair (if you'll pardon the pun) nicely with cheeses of all varieties, prove excellent in cooking (you must try this lovely fall pork dish, Pork Tenderloin with Sauteed Korean Pears and Brandy Cream Sauce – delicious!), and make one heck of a tasty addition to a grilled cheese sandwich.

I grew up eating a lot of grilled cheese/tomato soup lunches. I still like the soup-and-sandwich combo, but today mixed things up a bit by serving us each a cup of broccoli cheese soup and halving a Smoked Gouda and Korean Pear sandwich. The soup had already been prepared, so just needed warming; the sandwich could not have been easier. This recipe makes one large sandwich, perfect for halving and sharing.

Grilled Smoked Gouda 

and Korean Pear Sandwich

2 large slices marble rye
1 tablespoon unsalted butter, softened
1 cup grated smoked Gouda
1 Melissa's Korean pear, peeled, cored, and thinly diced

Spread one side of each slice of marble rye with half of the butter.

Place one slice, butter size down, into a 9” saute pan. Top with half of the shredded cheese, spreading out to cover entire slice. Arrange pear slices evenly on top. Cover pears with remaining cheese. Top with the remaining slice of buttered rye, butter side up. Cover and cook over medium-high heat until cheese starts to get melty and bread browns. Using a spatula, carefully flip bread over to brown the other side. When browned to your liking, remove from pan to cutting board and cut in half. Serve with your favorite soup.

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Pork Tenderloin with Sautéed Korean Pears & Brandy Cream Sauce

It's Korean Pear season, and if you've yet to try this unique variety, now is the time. These pears are special. Thin-skinned, juicy, firm, and fragrant, they are fine for eating out of hand, and perfect for sautéing and serving up with thick, juicy slices of seasoned, roasted pork tenderloin. It is the perfect fall dish, and one that your family will adore.

The pork need not be brined to make this recipe, but brining adds so much flavor, juiciness, and tenderness to the pork, that I urge you to plan ahead and do so.

Pork Tenderloin with Sautéed Korean Pears

& Brandy Cream Sauce

1¼ pounds pork tenderloin, trimmed and brined (see below)

2 tablespoons butter
2 Melissa’s Korean pears,

peeled, halved, cored, cut into 1/3-inch-thick wedges
1 tablespoon granulated sugar

¼ teaspoon freshly ground black pepper

¼ teaspoon dried thyme

¼ teaspoon onion powder (NOT onion salt)

¼ teaspoon garlic powder (NOT garlic salt)

2 tablespoons butter, divided
1/2 cup chopped shallots

1 teaspoon dried thyme

¼ cup brandy
1 cup whipping cream
1/3 cup pear nectar (or chicken stock)

BASIC BRINE:
1 cup cold water
1/4 cup kosher salt
1/4 cup sugar (I used light brown)
3 cups ice water

To make the brine: Place the salt and sugar into 1 cup of water and microwave it for 3 minutes until everything is well dissolved. Pour mixture into a large bowl. Add the ice water and cool the mixture to at least 45°F. Submerge the pork tenderloin in the brine. Refrigerate for 4-6 hours. Remove the pork from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to use.

DIRECTIONS

Preheat oven to 350°F.

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 15 minutes.

Melt 1 tablespoon butter in an oven-safe, large, nonstick skillet over high heat. Season pork tenderloin with pepper, thyme, garlic, and onion powders. Sear on all sides, about 2 minutes per side. Transfer pan to oven and roast for 50-60 minutes until internal temperature reaches 150°F on a meat thermometer. Remove to cutting board and cover with foil to “rest” while you make the sauce.

Melt 1 tablespoon butter in same skillet, scraping up bits. Add shallots and sauté 2 minutes. Stir in thyme. Add brandy; boil until reduced to half, 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. Slice tenderloin crosswise into 1-inch-thick slices. Arrange pears around pork. Pour sauce over pork.  

Serves 4.

This post is linked to:

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