Delish Pork Tenderloin Recipe
Pork tenderloin with carmelized pears (the recipe is on epicurious.com and also calls for a brandy cream sauce which I didn't make)
I used a tenderloin that was just over a pound and a quarter. Slice into 1 inch segments. Place segments in a plastic bag and pound down to about half an inch. Salt and pepper. Heat a skillet on high heat and melt a tablespoon of butter (or olive oil). Flip a couple of times until just golden/light brown (3-4 mins on each side).
Peel 2-3 firm but ripe pears. Slice into 1/3 inch segments. Melt 2-3 tablespoons of butter and a teaspoon of sugar in another skillet. Flip a few times (about 6 mins) until carmelized.
I used smart balance instead of butter and everything came out delish! It was quite tasty so I thought I'd share!
I used a tenderloin that was just over a pound and a quarter. Slice into 1 inch segments. Place segments in a plastic bag and pound down to about half an inch. Salt and pepper. Heat a skillet on high heat and melt a tablespoon of butter (or olive oil). Flip a couple of times until just golden/light brown (3-4 mins on each side).
Peel 2-3 firm but ripe pears. Slice into 1/3 inch segments. Melt 2-3 tablespoons of butter and a teaspoon of sugar in another skillet. Flip a few times (about 6 mins) until carmelized.
I used smart balance instead of butter and everything came out delish! It was quite tasty so I thought I'd share!
