Maple Mustard Pork On a Bed of Mashed Sweet Potatoes

• 8 ounces pork tenderloin
• 1 tablespoon honey mustard
• 2 teaspoons lemon juice
• 1 tablespoon maple syrup
• Nonstick pan spray
• 2 ripe pears

1. Wash and dry the pork, and cut into about 3 pieces.
2. Mix together the mustard, lemon juice and maple syrup, and add pork, turning to coat.
3. Heat a nonstick pan large enough to hold the pork until it is medium hot.
4. Spray with nonstick spray, and saute the pork on all sides until it is brown.
5. Peel the pears, and cut into small thin slices.
6. Add to pork, and stir well to coat, cooking a few minutes until the pears soften.
7. Spoon the remaining pork marinade over the pork, and cook another minute.
8. Serve pork with pears over the mashed cider sweet potatoes.

pork tenderloin, honey, lemon juice, maple syrup, nonstick pan spray, pears

Taken from cooking.nytimes.com/recipes/7172 (may not work)