Pork Tenderloins with Caramelized Pears and Thyme Over Spinach Risotto

Pork Tenderloins with Caramelized Pears and Thyme Over Spinach Risotto

From: Chef Ralph Pallarino, Stella Blu Restaurant, Conshohocken, PA. Yield: 5 servings.

5 medium-size pears, sliced
1⁄4 cup fresh thyme
1⁄2 stick butter
pinch of chile flakes
1⁄2 cup marsala
1⁄4 cup veal stock or reduced
beef broth
pinch of mint
2 lb. pork tenderloins
3 cups chicken stock
2 handfuls baby spinach,
blanche

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