Ingredients (serves 4):
– 700 g pork tenderloin
– 3 pears
– 2 tablespoons olive oil
– 2 tablespoons honey
– 1 teaspoon thyme
– Pepper, salt
– 10 cl of white wine
– 10 ounces of water
– 2 tablespoons mustard
– Juice of 1 lemon
– 10 g butter
Cut the tenderloin into slices 3 / 4 cm. Coat them with olive oil, pepper and thyme. And marinate in refrigerator 30 minutes.
Peel the pears, cut into Quatier, seed them, and sprinkle with lemon juice.
Grease a frying pan. Enter the meat slices on each side. Add the pears and let them brown. Book.
Pour honey over the meat and let caramelize.
Add the white wine and let reduce by half. Pour the water and leave to reduce. Add mustard.
Place pears on the preparation, without stirring.
Simmer over low heat 10 min. It’s ready, enjoy!