Pork Fillet with Pears and Tarragon
1 tbsp (15 ml) butter
1 tbsp (15 ml) olive oil
2 ripe pears, quartered, cored and sliced lengthwise
2 shallots, finely chopped
2 pork fillets, thinly sliced
2/3 cup (150 ml) dry white wine
2 tbsp (25 ml) chopped fresh tarragon
4 tbsp (60 ml) heavy cream
1. Melt half butter with 1/2 tbsp (7 ml) oil in frying pan and fry pears quickly over high heat, turning once, 5 minutes or until golden all over. Remove from pan to warm plate, and cover.
2. Add remaining butter and oil to pan, then stir in chopped shallots and cook over medium heat, stirring occasionally, 3-4 minutes or until softened and golden.
3. Push shallots to one side of pan, add pork slices and fry 5-6 minutes or until lightly browned, turning once.
4. Pour wine into pan, then boil 1-2 minutes to reduce slightly. Stir in tarragon and heavy cream, then boil for further minute. Adjust seasoning to taste. Serve pork slices topped with pears, and sauce spooned over top.
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