Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce

• 3 tablespoons unsalted butter
• 4 firm medium Bartlett pears (about 25 ounces total), cored, peeled, quartered
• 1 1-pound pork tenderloin, sliced into twelve 1/2-inch-thick medallions
• 1/3 cup all purpose flour
• 3/4 cup canned low-salt chicken broth
• 2/3 cup tawny Port
• 2 1/2 teaspoons whole grain Dijon mustard
• 2 teaspoons Dijon mustard

1. Melt butter in heavy large skillet over medium-high heat.
2. Add pears and saute until lightly browned, about 4 minutes.
3. Using slotted spoon, transfer pears to plate (do not clean skillet).
4. Sprinkle pork medallions with salt and pepper.
5. Coat pork medallions with flour; shake off excess.
6. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side.
7. Using slotted spoon, transfer pork to plate with pears.
8. Add broth, Port and both mustards to skillet.
9. Boil until reduced by half, about 4 minutes.
10. Reduce heat to medium.
11. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes.
12. Season with salt and pepper and serve.

unsalted butter, bartlett, pork tenderloin, flour, chicken broth, tawny port, whole grain dijon mustard, mustard

Taken from www.epicurious.com/recipes/food/views/sauteed-pork-tenderloin-and-pears-in-mustard-port-sauce-104821 (may not work)