- 30 mins
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Ingredients
- 4 (6OZ) TENDERLOINS
- 1/2 tSP SALT
- 1/2 tsp PEPPER
- 2 T BUTTER
- 2 T OLIVE OIL
- 3 PEARS, PEELED AND HALVED
- 1 C MADEIRA WINE
- 1 GARLIC CLOVE, PRESSED
- 1/2 tsp THYME
- 4 OZ CRUMBLED BLUE CHEESE
Preparation
Step 1
SPRINKLE FILETS WITH SALT AND PEPPER.
MELT BTTER AND OIL IN SKILLET OVER MED-HIGH HEAT.
ADD FILETS AND COOK 5 MINUTES EACH SIDE. REMOVE AND KEEP WARM.
ADD PEAR HALVES TO SKILLET AND COOK 5 MINUTES EACH SIDE UNTIL BROWN. ADD WINE, GARLIC AND THYME. COOK 5 MINUTES OR UNTIL PEARS ARE TENDER.
REMOVE PEARS FROM SKILLET; LEAVE WINE MIXTURE IN SKILLET.
COOK WINE MIXTURE 7 TO 8 MINUTES, REDUCING TO HALF.
STUFF EACH PEAR HALF WITH BLUE CHEESE. DRIZZLE SAUCE OVER PEARS AND MEAT.
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