Pork Tenderloin and Pears in a Mustard-Merlot Sauce Recipe

Name: Pork Tenderloin and Pears in a Mustard-Merlot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 4 bartlett pears, firm-ripe; 2 lbs pork tenderloin; salt & freshly ground black pepper; ⅓ cup all-purpose flour; ¾ cup chicken stock; ⅔ cup merlot; 2 ½ teaspoons Dijon mustard; 2 tablespoons sugar; 2 teaspoons Dijon mustard

Servings: persons

3 tablespoons unsalted butter
4 bartlett pears, firm-ripe
2 lbs pork tenderloin
salt & freshly ground black pepper
⅓ cup all-purpose flour
¾ cup chicken stock
⅔ cup merlot
2 ½ teaspoons Dijon mustard
2 tablespoons sugar
2 teaspoons Dijon mustard

1
Melt butter in a heavy-bottomed, large skillet over medium-high heat.
2
Add pears and saute until lightly browned, about 3 to 4 minutes.
3
Using a slotted spoon, transfer pears to a plate.
4
Reserve juices in skillet.
5
Sprinkle pork medallions with salt and pepper.
6
Coat medallions with flour; shake off excess.
7
Reheat skillet juices to medium-high heat.
8
Saute medallions in batches until lightly browned on both sides, about 2 minutes per side.
9
Transfer medallions to a plate.
10
Add stock, wine, both mustards and sugar to skillet.
11
Bring to a boil and reduce mixture by half.
12
Reduce heat to medium.
13
Return pork, pears and juices to skillet and simmer, stirring occasionally, until pork is just cooked through and sauce is reduced to a glaze, about 4 minutes.
14
Season to taste with salt and pepper and serve.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 4 bartlett pears, firm-ripe, 2 lbs pork tenderloin, salt & freshly ground black pepper, and more.

Yes, Pork Tenderloin and Pears in a Mustard-Merlot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin and Pears in a Mustard-Merlot Sauce

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