Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter

  2. 4 firm medium Bartlett pears (about 25 ounces total), cored, peeled, quartered

  3. 1 1-pound pork tenderloin, sliced into twelve 1/2-inch-thick medallions

  4. 1/3 cup all purpose flour

  5. 3/4 cup canned low-salt chicken broth

  6. 2/3 cup tawny Port

  7. 2 1/2 teaspoons whole grain Dijon mustard

  8. 2 teaspoons Dijon mustard

Instructions Jump to Ingredients ↑

  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.


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