Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream

I love pork tenderloin.  Love it.  I don't think I've met a pork tenderloin I didn't like.  If I had to choose a "last supper," pork tenderloin would be on the menu.  Quite possibly, I'd specify this recipe with it's creamy sauce and delicate pears (or maybe this one with the plums).  Its delicious combination of flavors is perfection in my mouth.  Here's how to enjoy this creamy, savory meal:

Ingredients:
(recipe can be halved)
3 lb pork tenderloin, cut into 1" thick slices
8 tablespoons butter
6-8 firm ripe Anjou pears, peeled, cored and cut into 1/3" wedges
2 teaspoons sugar
1/3 cup shallots, diced
1 1/2 teaspoons dried thyme
1/2 cup pear eau-de-vie (poire William) (<-- I can never find this, and use apricot brandy instead)
2/3 cup pear nectar (Goya makes it)
2 cups whipping cream (half and half works, too)

Directions:
Pound pork slices into 1/4" thickness
Melt 4 T butter in large skillet over high heat
Add pears and sugar, saute until tender and deep golden (8 minutes)
Set aside in skillet

Melt 2 T butter in another large skillet over high heat
Season pork with salt and pepper to taste
Saute in skillet until cooked through, approximately 2 minutes per side
Transfer to platter, cover with foil

Using pork skillet, reduce heat to medium
Melt 2 T butter
Add shallots and thyme, saute 2 minutes
Add brandy, boil until reduced to glaze (2 minutes)
Add cream and pear nectar
Boil until thickened sauce (5 minutes)
Add salt and pepper to taste
Reheat pears

Spoon the pears onto a platter, and arrange the pork around them.  Spoon sauce over the pork.  Serve on platter with rice and vegetable of your choice.  Enjoy!

This might not be the healthiest or quickest dinner to fix, but it is easy absolutely delicious!  Great for special occasions, even if that occasion is a random Thursday night.