Sauteed Pork Tenderloin and Pears in Mustard-Pork Sauce
Ingredients
- 3 tablespoons butter
- 4 firm Bartlett pears, cored, peeled and quartered
- 1 1-pound pork tenderloin, sliced into 10 or 12 1/2-inch thick medallions
- 1/3 cup all purpose flour
- 3/4 cup low-salt chicken broth
- 2/3 cup tawny Port
- 2 1/2 teaspoons whole grain Dijon mustard
- 2 teaspoon Dijon mustard
Directions
- 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 a glaze, stirring occasionally, about 4 minutes.
- Season with salt and pepper and serve.
Optionally add 2 tablespoons sour cream at end of cooking time and reheat just until sour cream is incorporated into mixture.
Polly Cooks 