Pork Tenderloin Flambe with Pears
Elevate your dinner table with this show-stopping Pork Tenderloin Flambé with Pears, a recipe that combines tender, seared pork, sweet caramelized pears, and a decadent brandy-infused cream sauce. Perfectly roasted to juicy perfection, the pork is complemented by the subtle sweetness of ripe pears and the aromatic touch of fresh thyme. The flambé technique not only adds a touch of dramatic flair but also deepens the flavor of the dish with a hint of brandy’s warmth. Simmered with chicken stock and heavy cream, the sauce becomes luxuriously thick and velvety, coating every bite. This elegant yet surprisingly easy entrée is ideal for special occasions or a cozy gourmet dinner at home. Serve alongside mashed potatoes, crusty bread, or seasonal greens to complete this refined meal.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 ripe pears
- 2 shallots
- 1 tsp fresh thyme
- 1 cup brandy
- 0.5 cup chicken stock
- 0.25 cup heavy cream
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloin all over with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in an oven-safe skillet over medium-high heat.
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the oven and roast the pork for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C). Remove from the oven, tent with foil, and let the pork rest while preparing the pears.
While the pork is roasting, peel, core, and slice the pears into quarters.
In a new large skillet, heat the remaining olive oil and butter over medium heat.
Add the shallots (sliced thinly) and cook until softened, about 3 minutes.
Add the pear slices to the skillet and sprinkle with fresh thyme. Cook until the pears are golden and caramelized, about 5 minutes.
Pour in the brandy and carefully ignite it with a long lighter or match to flambé. Allow the flames to subside naturally, which should take about 30 seconds to 1 minute.
Add the chicken stock and heavy cream to the skillet, stirring to combine. Simmer for 3-4 minutes until the sauce thickens slightly.
Slice the rested pork tenderloin into medallions and return to the skillet with the pears and sauce to heat through, about 2 minutes.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 9.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
