0
(0)
CATEGORY CUISINE TAG YIELD
Meats Meat 4 Servings

INGREDIENTS

2 t Dijon mustard
1 Shallot, chopped
1/2 t Ground nutmeg
1/2 t Dried thyme leaves
1/2 t Salt
1/4 t Cinnamon
1/8 t Pepper
1 lb Pork tenderloin
2 T Butter
1 Pear, cored unpeeled
thinly sliced
3/4 c Marsala wine
2 t Cornstarch
1/4 t Nutmeg

INSTRUCTIONS

submitted by: bmarks@pipeline.com (Bev) Here's one that's great for a
dinner party.  In a food processor, combine mustard, shallot, nutmeg,
thyme, salt,  cinnamom and pepper; process until creamy. Rub over pork.
Place  tenderloin in roasting pan and roast in a 375 degree oven for 25
to  35 minutes.  To make sauce, melt butter in saucepan.  Add pear
slices and saute  for 1 minute.  Mix wine, cornstarch and nutmeg until
smooth; stir  into saucepan. Simmer, stirring constantly for 2 to 3
minutes until  thickened. When tenderloin is cooked, slice and spoon
sauce over  slices. Makes 4 servings.  DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER  RECIPE ARCHIVE - 27 MAY 1996  From the
'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“The task ahead of us is never as great as the Power behind us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 479
Calories From Fat: 139
Total Fat: 15.6g
Cholesterol: 121.9mg
Sodium: 409.6mg
Potassium: 1086.1mg
Carbohydrates: 50.3g
Fiber: 10g
Sugar: 28.3g
Protein: 37.3g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?