Pork Tenderloin With Poached Pears and Pomme Duchesse

Pork, pears, potatoes. An alliterative main course.

Patricia Lyons

Pork Tenderloin

Alliteration has never tasted so good. Perfect pork tenderloin alongside the sweet treat of poached pears, with a side of potator royalty: pomme duchesse.


6 6-ounce pork tenderloin cuts

all-purpose flour

salt and pepper

clarified butter or olive oil

Salt and pepper the tenderloins and roll through flour. Heat butter in saucepan. Cook over medium heat, until done.


6 Anjou pears, peeled and cored

water, enough to cover pears

1⁄4 cup lemon juice

1 cinnamon stick

Heat water, lemon juice and cinnamon stick in a saucepan until simmering. Place pears in poaching liquid, turn off heat, cover pan, and poach for approximately 10 minutes.


2 1⁄2 pounds Idaho potatoes, peeled

1 egg

2 tablespoons butter

1⁄2 tablespoon nutmeg

Parmesan cheese to taste

salt and pepper

Boil the potatoes in lightly salted water until easily pierced by a fork. Rice the potatoes, and mash after adding butter, egg, nutmeg, cheese, salt and pepper. Place mashed potatoes in piping bag with a large pastry tip. Pipe near-full circles on a baking sheet sprayed with cooking spray. Brown for several minutes in oven .


1 48-ounce can veal stock

1 teaspoon tomato paste

1 ounce chocolate

1 ounce Madeira wine (dry)

salt and pepper

Pour Madeira in saucepan and burn off alcohol. Add veal stock, tomato paste and chocolate. Whisk until smooth. Reduce by 1⁄3. Add salt and pepper to taste


about 5 Brussels sprouts per person

about 3 garlic cloves per person (peeled, left whole)

olive oil

Clean and wash Brussels sprouts and cut a cross in each stem. Heat oven-proof pan, and sauté sprouts and garlic in olive oil. Cover with foil and roast in oven for approximately 20 minutes at 350.

To Serve: Pour a small puddle of sauce on each plate. Place a pear in each puddle. Slice the tenderloin, and fan it on the plate. Arrange a few Brussels sprouts and garlic cloves on each.

(Originally published in the December 2008 issue of Virginia Living.)

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