Pork Tenderloin With Pear Sauce

Holiness and a progressively changed life are not optional. “By this we know that we have come to know him,” says John, “if we keep his commandments” (1 John 2:3). Mere profession of faith, unattended by good works, does not guarantee the reality of faith. We would do well to remember the rebuke of Jesus to those who professed their loyalty and cited their miraculous deeds: “I never knew you; depart from me, you workers of lawlessness” (Mt. 7:23).

Sam Storms

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.

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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