Name: Pork Tenderloin with Pear Sauce
Ingredients: 2 ts Dijon mustard; 1 Shallot; chopped; 1/2 ts Ground nutmeg; 1/2 ts Dried thyme leaves; 1/2 ts Salt; 1/4 ts Cinnamon; 1/8 ts Pepper; 1 lb Pork tenderloin; 2 tb Butter; 1 Pear; cored, unpeeled, thinly sliced; 3/4 c Marsala wine; 2 ts Cornstarch; 1/4 ts Nutmeg

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CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	4	Servings

INGREDIENTS

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

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