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.

SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE

Combining smooth and grainy Dijon mustards results in a sauce that has both depth of flavor and satisfying texture.
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

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.

Makes 4 servings.


Bon Appétit
March 2001

Flavors of the World

Mmm. Pork and pear work great together, I put them together all the time. I'll have to try the mustard-port next time.