Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce

1. 1

   Melt butter in heavy large skillet over medium-high heat.

2. 2

   Add pears and saute until lightly browned, about 4 minutes.

3. 3

   Using slotted spoon, transfer pears to plate (do not clean skillet).

4. 4

   Sprinkle pork medallions with salt and pepper.

5. 5

   Coat pork medallions with flour; shake off excess.

6. 6

   Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side.

7. 7

   Using slotted spoon, transfer pork to plate with pears.

8. 8

   Add broth, Port and both mustards to skillet.

9. 9

   Boil until reduced by half, about 4 minutes.

10. 10

    Reduce heat to medium.

11. 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. 12

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.