Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Combining smooth and grainy Dijon mustards results in a sauce that has both depth of flavor and satisfying texture. Ingredients:
3 tablespoons unsalted butter |
4 firm medium bartlett pears (about 25 ounces total), cored, peeled, quartered |
1 1-pound pork tenderloin, sliced into twelve 1/2-inch-thick medallions |
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 |
Directions:
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).
2. 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.
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