Pork Tenderloin with Pears and Perry


Preparation and Cooking Time:  40mins
Serves:  4



  • 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



  1. Position a rack in the center of the oven and heat the oven to 500°F (260°C).
  2. 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.
  3. 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.
  4. 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.
  5. Slice the pork and serve with the sauce and pears.


Recipe adapted from finecooking.com