Pork Tenderloin Flambe With Pears
"This is a really fun party dish, everybody wants into the act. You will have an audience, with a lot of kibitzing to flambe and the bonus is that it is a delicious impressive dish!! One of our favourite dinner parties. Serve with asparagus, and boiled/buttered/parselied baby potatoes."
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 pork tenderloin (1 1/4 lbs each)
- 1⁄4 teaspoon salt
- 4 teaspoons butter or 4 teaspoons margarine
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 3 -4 drops Tabasco sauce
- 1⁄3 cup brandy
- 3 medium pears, peeled and quartered and cored
directions
- Cut tenderloins into 1 1/2 inch lengths Flatten each slice slightly with heel of hand Sprinkle salt over the bottom of a heavy (cast iron) frypan and place over moderately high heat.
- When salt is hot, add meat Reduce heat to moderately low and brown, about 15 minutes Turn and brown on the other side, 10 minutes Add butter and let melt Mix lemon juice, worcestershire sauce and tabasco, pour over meat Heat brandy in a small saucepan, ignite with a match, be careful of eye lashes and hair!
- Quickly pour over meat and rotate gently until flames die down.
- Cover and simmer 5 minutes over low heat.
- Arrange pears around meat and baste with sauce Cover and cook 5 minutes longer.
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Reviews
-
Was a Valentines Day dinner in this house, I used red pears. The flambe part was fun, my son left the area quickly, I think he thought I was about to burn the house down, he'd be great in an emergency!! The flavours in this dish are superb, thanks Dorothy. =) -
Ok, so I botched the flambe part but it was still delicious. Also threw half apples and half pears and it still worked! -
Wowwee! This was fun and no singed eye brows. I used Asian apple pears (there are a lot of locally grown ones around this year) and they were delicious. Thanks for another great recipe Dorothy. Cheers Bergy -
Sorry but i just wasn't crazy about this. The slow browning of the pork medallions, followed by further simmering, seemed to toughen up the tenderloin. The flambe part was pretty exciting - we had flames about 2 feet high, and had to quickly take the pan off the stove or risk setting the grease-trap of my over-range fan on fire! Maybe 1/3c is too much. No one wanted to eat the poached pears (they just didn't look very appealing, somehow). The pears did add a nice sweet flavour to the meat though.
RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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