alevia's kitchen
About the Recipe
Ingredients
1 pork tenderloin, seasoned salt, and pepper
1 Bosc pear, not peeled, sliced in wedges
2 tablespoons balsamic vinegar
1 tablespoon oil for sautéing
2 tablespoons brown sugar
2 oz dry white wine
2 oz water
2 tablespoons Brandy, split in half
2 oz unsalted butter
Preparation
Marinate the pork tenderloin with a salt and pepper blend and a splash of balsamic vinegar 24 hours in advance.
Preheat the oven to 300ºF and turn on the grill. Grill the pork, then either place it in the oven for 15 minutes or finish cooking it on the grill. Allow it to rest before starting the sauce.
Do not peel the pears; cut them into 1-inch wedges or halve them lengthwise. In a mixing bowl, combine the pears, balsamic vinegar, and brown sugar, and toss to coat evenly.
Heat oil in a saucepan and sauté the marinated pears until they are browned. Deglaze the pan with white wine and reduce it by half, then add water. Add the first tablespoon of brandy and let the pears simmer until they are al dente.
Before adding the sauce to the pork, add 1 tablespoon of brandy and gradually stir in butter over low heat until fully incorporated. The sauce should be creamy, ensuring the butter does not separate.
Slice the pork and serve it with the sauce poured over.