Pork tenderloin with pear sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Dijon mustard |
| 1 | Shallot; chopped | |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Dried thyme leaves |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Pepper |
| 1 | pounds | Pork tenderloin |
| 2 | tablespoons | Butter |
| 1 | Pear; cored, unpeeled, thinly sliced | |
| ¾ | cup | Marsala wine |
| 2 | teaspoons | Cornstarch |
| ¼ | teaspoon | Nutmeg |
Directions
submitted by: bmarks@... (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@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 27 MAY 1996
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