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Beer and Vanilla infused Pork Tenderloin with Honeyed pears

Course Main Dish
Cuisine British
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Author Fiona Maclean


  • 1 Pork Tenderloin
  • 2 Ripe Pears Cored and sliced into crescents
  • 3 teaspoons Runny Honey
  • 1/2 teaspoon Vanilla Paste I used nielsen massey
  • 2 Banana Shallots Finely chopped
  • 200 ml Honey Spiced Tripel Sharps
  • 1 clove Garlic finely sliced
  • 1/2 Lemon
  • 75 g Butter


  1. Marinade the meat in beer, the vanilla paste, 2 teaspoons of the honey and the chopped garlic for up to 12 hours (optional)
  2. Melt 25g of butter in a heavy, oven proof pan and gently soften the shallots for 10 minutes or so
  3. Remove the shallots from the pan with a slotted spoon
  4. Remove the tenderloin from the marinade and pat dry with kitchen towel
  5. Seal the meat in the pan you used to soften the shallots, return the shallots to the pan and then pour in the marinade
  6. Bring to a gentle simmer on the hob, then place in a preheated oven at 170c for 15 minutes
  7. Meanwhile, prepare the pears by melting the remaining butter in a pan, adding the honey and then gently frying the pears till they are soft and translucent with golden edges. Put to one side and keep warm
  8. Remove the meat from the pan and allow to rest. Reduce the sauce down till it is thick and slightly sticky. Add lemon juice to taste and season with salt and pepper.
  9. Slice the pork into medallions and serve covered with the sauce and garnished with the pears. Enjoy with a green vegetable, some mash and a glass of Honey Spice Tripel