• 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
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. 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. 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. 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.