Sauteed Pork Tenderloin And Pears In Mustard-Port Sauce

By á-174942

Ingredients

• 3 tablespoons 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 all-purpose flour
• 3/4 cup canned low-salt chicken broth
• 2/3 cup tawny Port
• 2 1/2 teaspoons whole grain Dijon mustard
• 2 teaspoons Dijon mustard

Details

Servings 4

Preparation

Step 1

Melt butter in heavy large skillet over medium-high heat. Add pears and sauté 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.