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home > recipes > meat > pork tenderloin with pear sauce
Hi Dave: Love all the recipes folks have been sending in. Here's one that's great for a dinner party. Pork Tenderloin with Pear Sauce 2 tsp Dijon mustard 1 shallot, chopped 1/2 tsp ground nutmeg 1/2 tsp dried thyme leaves 1/2 tsp salt 1/4 tsp cinnamon 1/8 tsp pepper 1 pound pork tenderloin 2 TBS butter 1 Pear, cored, unpeeled, thinly sliced 3/4 cup Marsala wine 2 tsp cornstarch 1/4 tsp nutmeg In a food processor, combine mustard, shallot, nutmeg, thyme, salt, cinnamon 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 -- Bev if you think knowledge is dangerous, try ignorance

Pork Tenderloin with Pear Sauce


average rating = 4 stars(4.00001 comment available)
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(posted November 15, 1998)


Hi Dave:

Love all the recipes folks have been sending in.

Here's one that's great for a dinner party.

Pork Tenderloin with Pear Sauce

2 tsp
Dijon mustard
1
shallot, chopped
1/2 tsp ground
nutmeg
1/2 tsp dried
thyme leaves
1/2 tsp
salt
1/4 tsp
cinnamon
1/8 tsp pepper
1 pound
pork tenderloin
2 TBS
butter
1
Pear, cored, unpeeled, thinly sliced
3/4 cup
Marsala wine
2 tsp
cornstarch
1/4 tsp
nutmeg

In a
food processor, combine mustard, shallot, nutmeg, thyme, salt, cinnamon 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
--

Bev
if you think knowledge is dangerous, try ignorance


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from oakland, ca, United States wrote:3  4

sounds like a very tasty recipe - I think I'll try it out!
4 starsJanuary 11, 2000


 
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