Tuesday, November 12, 2013

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)

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.


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.


The Quintessential Magpie said...

Pattie, this looks mouthwateringly delicious!



Mary@mydogsmygardenandmary said...

I love pork tenderloin and this recipe looks delish. I am going to try this the next time I cook a pork tenderloin. Thanks so much for sharing.

~~louise~~ said...

Love this recipe, Pattie. what a nice change up from Pork and Apples. I'm beginning to think pears may be my next favorite fruit to cook with next to apples!

Thank you so much for sharing...

P.S. Forgive me if I'm wrong but, didn't you post a recipe for Dukkah?

Miz Helen said...

What a fabulous blend of flavor, this tenderloin will be awesome! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
Miz Helen