Sauteed Pork Tenderloin and Pears in MustardPort Sauce

Ingredients

• 2 teaspoons Dijon mustard
• 2 ½ teaspoons whole grain Dijon mustard
• ¹/₃ cup all purpose flour
• ²/₃ cup tawny Port
• ¾ cup canned low-salt chicken broth
• 1 1-pound pork tenderloin
• 4 firm medium Bartlett pears
• + 1 more ingredients
• • 3 tablespoons unsalted butter

Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet). Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same ...

View full recipe at Epicurious