1/2 cup (125 ml) sugar

1/4 cup (60 ml) water

1 pork tenderloin

1 Asian pear, peeled and cut into thin wedges or diced (or a firm but ripe pear)

1 small onion, finely chopped

1 clove garlic, finely chopped

2 tablespoons (30 ml) lime juice

1 tablespoon (15 ml) soy sauce

1 1/2 teaspoons (7.5 ml) fish sauce (nuoc mam)

1/4 teaspoon (1 ml) sambal oelek

Salt and pepper

In a skillet, bring the sugar and 45 ml (3 tablespoons) of water to a boil. Cook without stirring until the mixture turns golden brown. Add the pork and brown quickly throughout the skillet to prevent the caramel from burning. Add a little water, if necessary. Season with salt and pepper. Set aside on a plate.

In the same skillet, quickly add the pears, onion, and garlic. Caramelize for 2 to 3 minutes. Place the tenderloin back in the skillet with the remaining water (15 ml / 1 tablespoon) and the remaining ingredients. Bring to a boil. Cover and simmer gently for about 15 minutes or until a meat thermometer inserted in the centre of the tenderloin reads 50 °C (122 °F) for medium rare. Place the meat on a plate and cover with aluminum foil.

Reduce the sauce until syrupy. Adjust the seasoning. Slice the meat and drizzle with the pear sauce. Serve with steamed rice and a green vegetable of your choice (broccoli florets, rapini, baby bok choy, etc.).

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