Pork Tenderloin and Pears in a Mustard-Merlot Sauce

• 3 tablespoons unsalted butter
• 4 bartlett pears, firm-ripe
• 2 lbs pork tenderloin
• salt & freshly ground black pepper
• 13 cup all-purpose flour
• 34 cup chicken stock
• 23 cup merlot
• 2 12 teaspoons Dijon mustard
• 2 tablespoons sugar
• 2 teaspoons Dijon mustard

1. Melt butter in a heavy-bottomed, large skillet over medium-high heat.
2. Add pears and saute until lightly browned, about 3 to 4 minutes.
3. Using a slotted spoon, transfer pears to a plate.
4. Reserve juices in skillet.
5. Sprinkle pork medallions with salt and pepper.
6. Coat medallions with flour; shake off excess.
7. Reheat skillet juices to medium-high heat.
8. Saute medallions in batches until lightly browned on both sides, about 2 minutes per side.
9. Transfer medallions to a plate.
10. Add stock, wine, both mustards and sugar to skillet.
11. Bring to a boil and reduce mixture by half.
12. Reduce heat to medium.
13. Return pork, pears and juices to skillet and simmer, stirring occasionally, until pork is just cooked through and sauce is reduced to a glaze, about 4 minutes.
14. Season to taste with salt and pepper and serve.

unsalted butter, bartlett, pork tenderloin, salt, flour, chicken stock, merlot, mustard, sugar, mustard

Taken from www.food.com/recipe/pork-tenderloin-and-pears-in-a-mustard-merlot-sauce-406511 (may not work)