Pork Tenderloin with Pears and Perry
Preparation and Cooking Time: 40mins
- 600g pork tenderloin, trimmed
- 1 tsp. olive oil
- Kosher salt and freshly ground black pepper
- 30g unsalted butter
- 2 firm-ripe Beurre Bosc pears, each peeled, cored, and cut into 8 wedges
- 1/2 cup finely chopped shallots
- 2 Tbs. sherry vinegar
- 2/3 cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- 3 Tbs. heavy cream, Tweedvale Pure Double Cream works a treat
- 1-1/2 tsp. Dijon mustard
- 2 tsp. fresh thyme, minced
- Position a rack in the center of the oven and heat the oven to 500°F (260°C).
- Pat the pork dry, rub it with the oil, and season generously with salt and pepper. Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes total. Transfer to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 140°F (60°C), 10 to 15 minutes. Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.
- Meanwhile, melt half the butter in the skillet over medium-high heat. Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side. Transfer to a plate and keep warm.
- Add the remaining butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2 to 3 minutes. Add the vinegar and stir, scraping up any brown bits. Add the perry and cook until slightly reduced, 2 to 3 minutes. Whisk in the heavy cream, mustard, and thyme and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
- Slice the pork and serve with the sauce and pears.
Recipe adapted from finecooking.com