Pork tenderloin with pears: the recipe for a tasty and refined second course
ingredients
Extra virgin olive oil
Illinois pork loin with pears it’s a second tender and succulent, prepared with one of the best cuts of pork. A quick but very tasty dish, ideal to bring to the table on a special occasion or for a dinner between friends organized at the last moment. In this recipe, the sweetness of the pears meets the delicate flavor of the pork, for a simple and delicious dish with which to surprise your guests in just a few minutes.
To prepare it, simply let the sliced ​​fruit soften with a base of butter and shallots, a couple of tablespoons of brown sugar and a splash of white wine. Once caramelized, add the fillet medallions to the pan and bring to a simmer. The result will be a tasty and tasty dish, to be perfumed with a ground pepper and sprinkled off the stove, for a fresh note on the palate, with a little ginger root grated.
For an impeccable result, we suggest you massage the meat with a drizzle of oil and let it rest for a few minutes before placing it in the pan: this way it will remain juicy and melt in your mouth. For this preparation, prefer the pears of the Williams or Kaiser variety: thanks to their firm and consistent pulp, they do not melt in the heat, and mix them to your liking with the brandy, the brandy or with a drop of rum.
Alternatively, instead of pears, you can use apples or plums for an equally successful combination: fresh or dried depending on the season. Whereas if you don’t like the spiciness of ginger you can remove it and spice it all up with a bit of wild fennela sprig of rosemary or a pinch of cinnamon.
Discover how to prepare pork loin with pears following the step-by-step procedure and tips. If you liked this recipe, also try the oven roasted pork.
How to prepare pork loin with pears
Step 1
Step 1
With a sharp knife, cut the tenderloin into slices about 1 1/2 cm thick. 1.
With a sharp knife, cut the tenderloin into slices about 1 1/2 cm thick. 1.
Step 2
Step 2
Massage the meat with a drizzle of oil and a pinch of salt and pepper 2.
Massage the meat with a drizzle of oil and a pinch of salt and pepper 2.
Step 3
Step 3
In a non-stick pan, dry the chopped shallots with a knob of butter 3.
In a non-stick pan, dry the chopped shallots with a knob of butter 3.
Stage 4
Stage 4
merge pears 4peel, core and slice, and leave to aromatize for 1 minute.
merge pears 4peel, core and slice, and leave to aromatize for 1 minute.
step 5
step 5
Then add the brown sugar 5.
Then add the brown sugar 5.
step 6
step 6
Pour 1 glass of water 6and let the fruit caramelize over a low heat.
Pour 1 glass of water 6and let the fruit caramelize over a low heat.
step 7
step 7
Arrange the pork medallions in the pan 7.
Arrange the pork medallions in the pan 7.
step 8
step 8
Brown them well on both sides 8.
Brown them well on both sides 8.
step 9
step 9
Shadow with white wine 9.
Shadow with white wine 9.
step 10
step 10
Lower the heat to low and cook the meat: it will take about 10 minutes. When done, season with salt and pepper. 10.
Lower the heat to low and cook the meat: it will take about 10 minutes. When done, season with salt and pepper. 10.
step 11
step 11
Remove from the heat and perfume with a little grated ginger eleven.
Remove from the heat and perfume with a little grated ginger eleven.
step 12
step 12
Then spread the pork loin with pears on a serving plate. 12bring to the table and serve.
Then spread the pork loin with pears on a serving plate. 12bring to the table and serve.
storage
The pork loin with pears can be kept in the fridge, in an airtight container, for 2 days Maximum.
