Fillet Of Pork With Pears Recipe


MethodMain Ingredient


 Chicken stock2 Cup (32 tbs)
 Firm ripe pears3 Large
 Pork tenderloin2 1⁄4 Pound, cut into 18, two ounce fillets
 Clarified butter6 Tablespoon
 Minced shallots2 Tablespoon
 Blue cheese6 Ounce (Mild)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3201 Calories from Fat 1595

% Daily Value*

Total Fat 180 g277.6%

Saturated Fat 100.6 g503.2%

Trans Fat 0.4 g

Cholesterol 1046.7 mg

Sodium 3996.8 mg166.5%

Total Carbohydrates 133 g44.2%

Dietary Fiber 21.4 g85.7%

Sugars 76.1 g

Protein 263 g525.3%

Vitamin A 37% Vitamin C 53.9%

Calcium 104.7% Iron 72.1%

*Based on a 2000 Calorie diet


Pour chicken stock into a pan wide enough to accommodate the pears; bring to a gentle boil.
Peel pears, slice in half lengthwise, and core.
Poach pear halves in simmering stock 2 to 3 minutes, covered, until just tender.
Remove pears and set them aside.
Boil chicken stock rapidly until reduced to 1 cup.
Set stock aside.
Preheat oven to 350 degrees.
Pound fillets to flatten slightly.
Melt 2 to 3 tablespoons butter in a large frying pan over medium-high heat.
Saute fillets, 6 to 8 at a time, 2 minutes on each side, until lightly browned.
When browned, place fillets in a large, shallow baking dish.
Replenish the butter in the pan as needed to finish sauteeing the pork.
Season fillets with salt and pepper.
When all meat is browned, prepare a thin sauce by sauteeing shallots over medium heat in the same frying pan, adding additional butter if necessary.
Cook shallots 2 or 3 minutes, until soft.
Pour into the pan the reduced chicken stock and simmer sauce 1 or 2 minutes, scraping the pan as you stir.
Keep warm.
Fill poached pears with equal portions of blue cheese, then place them on top of the sauteed pork fillets.
Bake at 350 degrees 15 to 20 minutes, or until cheese melts and meat is cooked through.
When meat is done, pour the shallots and chicken stock over it.