| 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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