Sauteed Pork Tenderloin And Pears In Mustard-Port Sauce

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
4		Firm medium Bartlett pears - cored, peeled,
		And quartered - (abt 25 oz total)
1		Pork tenderloin - (16 oz) - sliced into
		Twelve 1/2"-thick medallions
		Salt - to taste
		Freshly-ground balck pepper - to taste
1/3 cup	20g / 0.7oz	All-purpose flour
3/4 cup	177ml	Canned low-salt chicken broth
2/3 cup	157ml	Tawny Port
2 1/2 teaspoons	12ml	Whole grain Dijon mustard
2 teaspoons	10ml	Dijon mustard

Recipe Instructions

Melt butter in heavy large skillet over medium-high heat. Add pears and saute until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).

Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears.

Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, March 2001

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