Pork Fillet with Pears and Tarragon

    25 min

    Tender pork with pears is a classic combination. Add a light and creamy tarragon-scented sauce for a special main course dish – ideal for smart but simple entertaining. Serve with lemon rice and steamed asparagus or broccoli. Delicious!

    19 people made this

    Serves: 4 

    • 15g butter
    • 1 tbsp olive oil
    • 2 ripe Conference pears, quartered, cored and sliced lengthways
    • 2 shallots, finely chopped
    • 2 pork fillets, about 500g total weight, thinly sliced
    • 150ml dry white wine
    • 2 tbsp chopped fresh tarragon
    • 4 tbsp half-fat crème fraîche

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Cook the pears: Melt half the butter with 1/2 tbsp oil in a frying pan and fry the pears quickly over a high heat, turning once, for 5 minutes or until golden all over. Remove from the pan to a warm plate, and cover.
    2. Fry the shallots: Add the remaining butter and oil to the pan, then stir in the chopped shallots and cook over a medium heat, stirring occasionally, for 3-4 minutes or until softened and golden.
    3. Add the pork: Push the shallots to one side of the pan, add the pork slices and fry for 5-6 minutes or until lightly browned, turning once.
    4. Make the sauce: Pour the wine into the pan, bring to the boil then boil for 1-2 minutes to reduce slightly. Stir in the tarragon and crème fraîche, then boil for a further minute. Adjust the seasoning to taste. Serve the pork slices topped with the pears, and the sauce spooned over the top.


    *For pears and white wine, use apple rings and dry cider. *For pork fillet, use lamb leg steaks, or medallions of lamb neck fillet and simmer at step 3 for 15-20 minutes or until tender.

    To serve

    While boiling rice to serve with the dish, you can cook asparagus or broccoli in a steamer basket on top of the pan to save on washing up. Stir the grated zest of 1 lemon into the cooked rice before serving.

    …another idea

    Veal fillet with Calvados cream sauce: Heat 1 tbsp olive oil with 15g butter in a frying pan and shallow fry 500g veal fillet, thinly sliced, with 1 thinly sliced onion and 200g button mushrooms for 5-6 minutes or until the onion is softened. Stir in 4 tbsp Calvados and 1 tbsp chopped fresh thyme, then simmer for 1-2 minutes. Add 4 tbsp half-fat crème fraîche or single cream. Adjust the seasoning, bring to the boil and serve.

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    Reviews in English (2)


    Make extra sauce, it's lovely.  -  24 Apr 2013


    Wonderful combination of flavours. Absolutely delicious with lemon rice and broccoli.  -  18 Oct 2012