Cumin Glazed Pork Fillet with Pears:

¼ cup olive oil
1 tsp lemon zest, reserve the juice
1 tsp cumin seeds
2 tbsp chopped, fresh Italian parsley
4 tbsp unsalted butter
1 lb pork tenderloin, trimmed and cut into eight 1 inch thick fillets
4 Bartlett pears, peeled, cored, and diced
2 Tbs sugar
½ cup apple cider
¼ cup chicken stock
¼ cup heavy cream
½ tsp sea salt
1/8 tsp freshly ground black pepper

In a sealable plastic bag, combine the olive oil, lemon zest, cumin, and parsley. Add the pork and seal. Press the marinade into the pork by massaging the bag. Set the bag aside.

In a small bowl, combine the fruit and the reserved lemon juice. Melt 2 tbsp of the butter in a skillet over medium high heat. As soon as the butter begins to foam and then clarify, add the fruit to the pan. Cook until softened and add the sugar. Continue to cook, until the fruit is soft and has some golden color. Set the mixture aside.

Heat remaining butter in a large sauté pan over medium heat, season the pork with salt and pepper, and sauté the pork in a single layer until well browned, turning once. The pork should still be slightly pink in the middle. Place on a plate and tent with foil.

Over medium high heat, pour the cider into the pan, scraping as you go to remove any brown bits from the bottom. Reduce the cider by half and then add the stock and cream. Reduce until the mixture is slightly thickened. Return the pork and fruit to the pan.

Simmer the pork and apples over medium heat for four minutes more, until the mixture is hot and the pork is cooked through. Add the salt and pepper. Place the apple mixture on a plate, and place the pork tenderloin on the apples. Serve immediately.

More "Everyday Gourmet" Recipes:
Endive Salad with Blue Cheese Vinaigrette
Maple Glazed Butternut Squash
Warm Apple Compote with Dried Fruit & Vanilla Cream