Pork Tenderloin With Pear Sauce
| 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)
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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