Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons unsalted butter
- 1/3 cup all purpose flour
- 2 teaspoons dijon mustard
- Carbohydrate 38 g(13%)
- Cholesterol 93 mg(31%)
- Fat 13 g(20%)
- Fiber 6 g(24%)
- Protein 25 g(50%)
- Saturated Fat 7 g(34%)
- Sodium 136 mg(6%)
- Calories 393
Preparation 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.
Preparation 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.
