EPICURIOUS: RECIPE: SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE

Made it, though used ruby and not tawney, and twice as much good dijon since we had no coarse grain-- really tender meat, really good dish.

Something soup sounds like one of my recipes:

"Put a soup pot over a low fire, and chuck in a really rather unreasonably large quantity of unsalted butter. "