Creme Fraiche:

Note: Make at least one day ahead

2 c. cream
2 tbsp. buttermilk
3/4 c. cup creme fraiche (or heavy cream will do)

Whisk together in a glass container. Cover and leave at room temperature until thick. Can take 8 to 24 hours. Once thick, refrigerate.

1 medium onion, minced
1 c. dry pear wine (Paul Thomas Winery has a nice one)
1 c. chicken stock
2 whole strips pork tenderloin
1 c. chicken stock
2 whole strips pork tenderloin
Flour for dredging
Salt and pepper to taste
4 tbsp. unsalted butter
2 tbsp. corn oil
3 lg. firm Bartlett pears
1 tbsp. lemon juice
1 tbsp. honey
Lemon juice to taste

Combine the onions, pear wine (a dry reisling is also good), and stock in a small saucepan; reduce the liquid slowly to 1/2 cup. Strain, pressing the solids to release all juices. Discard onions; reserve the liquid. While that is reducing, slice the tenderloin on a slight diagonal into noisette 1/2 inch thick. (The pre-cut boneless loin is fine, too.) Season both sides with salt and pepper and dredge in flour; shake to remove excess. Heat 2 tablespoons of the butter and oil in large, heavy saute pan. Saute the noisettes, turning so that each side browns nicely. Cooking should not take longer than 10 minutes. (Do not overcook or it will be dry.) Overlap in 2 rows on a heated platter and keep warm. Set the pan aside unwashed.

Peel the pears, core them and cut them into 8 wedges each, then toss them with 1 tablespoon lemon juice.

In another saute pan, melt the remaining 2 tablespoons butter. Dry the pears with paper towels and arrange them in the pan. Turn occasionally to brown all sides. (The firmer and dryer your pears, the quicker and easier this process.) After about 5 minutes, drizzle on the honey, toss gently to coat the pears; continue cooking until they are tender, crisp and slightly caramelized.

While the pears are cooking, add the pear wine and stock reduction to the pork saute pan, scraping up the bits clinging to the bottom. Reduce to about 4 tablespoons. Whisk in the creme faich and simmer briefly until the saute sauce just coats a spoon. Season to taste with salt, pepper and 8 tablespoons lemon juice. (Hint, whenever a creamy dish tastes bland, don't add salt, it probably just needs acid; add lemon juice or vinegar.)

Arrange the pears on the platter with the pork and pour the sauce on the bottom of the platter or over both pork and pears.

Note: Seems complex, but it really isn't. Served with a nice salad, this can be the entire meal. This is Anne's favorite for guests.