Sauteed Pork Tenderloin And Pears In Mustard-Port Sauce
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Melt butter in heavy large skillet over medium-high heat
2
Add pears and sauté until lightly browned, about 4 minutes
3
Using slotted spoon, transfer pears to plate (do not clean skillet)
4
Sprinkle pork medallions with salt and pepper
5
Coat pork medallions with flour; shake off excess
6
Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side
7
Using slotted spoon, transfer pork to plate with pears
8
Add broth, Port and both mustards to skillet
9
Boil until reduced by half, about 4 minutes
10
Reduce heat to medium
11
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
12
Season with salt and pepper and serve
13
Melt butter in heavy large skillet over medium-high heat
14
Add pears and sauté until lightly browned, about 4 minutes
15
Using slotted spoon, transfer pears to plate (do not clean skillet)
16
Sprinkle pork medallions with salt and pepper
17
Coat pork medallions with flour; shake off excess
18
Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side
19
Using slotted spoon, transfer pork to plate with pears
20
Add broth, Port and both mustards to skillet
21
Boil until reduced by half, about 4 minutes
22
Reduce heat to medium
23
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
24
Season with salt and pepper and serve