Ingredients
2 pork tenderloins (about 2 lbs) trimmed
1 T. olive oil
4 T. butter
salt
pepper, freshly ground
2 shallots, minced
1/2 tsp. thyme
1 bay leaf
1/2 c. chicken stock
1/4 c. dry vermouth or white wine
1/2 c. 35% cream
2 ripe pears, peeled, cored, thinly sliced
1/4 lb. roquefort, crumbled
lemon juice
1/4 c. sliced pistachios, toasted
Preparation
Lightly brown pork in oil and 2 T. butter. Season lightly, and bake at 325 degrees F., 15-20 mins until just pink. Saute shallots in remaining butter to soften. Add thyme, bay leaf, stock, vermouth or wine, reducing by half. Remove bay leaf, stir in cream and pears, cooking to thicken slightly. Swirl in roquefort until just melted; flavor with lemon juice. Slice pork, arrange on platter, alternating with sauce and a sprinkling of nuts.
