Continuing with the theme of cooking for two (this recipe claims to serve 4, but it made for two very large servings in our case) and cooking seasonally, one of the dishes we made this week was Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce. I’ve been making an awful lot of pork lately, mainly because it pairs so well with all of the produce available now – apples, pears, winter squash, you name it. This dish had a lovely rich flavor, with a nice velvety sauce that coated both the pears and the pork nicely. We used a ruby port instead of a tawny (the change is reflected in the recipe below), and served it with some Herb and Butter Rice a Roni because we were in a bit of a rush to get dinner on the table. And the pears – you want them to be ripe, but not so ripe that they’ll get mushy. This recipe definitely goes in the keeper file.
Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce
recipe slightly modified from Bon Appetit March 2001
3 tbsp. unsalted butter
4 ripe (but still firm) Bartlett pears, cored, peeled and quartered
1 lb. pork tenderloin, sliced into twelve 1/2″ thick medallions
1/3 c. all-purpose flour
3/4 c. canned low-salt chicken broth
2/3 c. ruby port
2 1/2 tsp. whole grain Dijon mustard
2 tsp. Dijon mustard
Melt butter in heavy large skillet over medium-high heat. Add pears and saute until lightly browned, about 2 minutes per side. 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.