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November 6, 2007 / Tony

Sauteed Pork Tenderloin and Pears in Mustard Port-Sauce

I’ve been on a fortified wine kick lately.  A friend of mine has gotten me drinking more port and I’ve been enjoying it immensely.  I’ve also started to think more about sherry.  It too is a fortified wine but in contrast to port, the brandy is added after fermentation is complete.  Thus, all sherries are naturally dry unless additional sweetners are added.  

Anyway, I decided to do a fortified wine themed menu: Sauteed Pork Tenderloin and Pears in Mustard Port-Sauce served with Mashed Sweet Potatoes with Sherry.  Here’s what it looked like:


The pork was really, really good.  This is the recipe.

Sauteed Pork Tenderloin and Pears in Mustard Port-Sauce, from Epicurious here

3 T 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 broth2/3 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.

The result is a slightly sweet and sophisticated sauce that pairs beautifully with the pears and the pork.  The pork itself is ever so slightly crisp from the dusting of flour and soaks up the sauce nicely.  It is not a strong flavored sauce, however, so if you’re into big, bold flavors, you probably will be disappointed with this dish.  But, I find it sneakingly good; you almost don’t know why you like the sauce so much while you’re eating it.  The flavors meld together so well that it’s often hard to tell them apart.  To me, that’s the mark of a great recipe.  It went great with the sweet potatoes as well. 

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