sauteed-pork-tenderloin-and-pears-in-mustard-port-sauce-104821.json

{
    "directions": [
        "Melt butter in heavy large skillet over medium-high heat. Add pears and saut\u00e9 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 skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. 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. Season with salt and pepper and serve."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fruit",
        "Mustard",
        "Saut\u00e9",
        "Quick & Easy",
        "Pear",
        "Pork Tenderloin",
        "Port"
    ],
    "title": "Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/sauteed-pork-tenderloin-and-pears-in-mustard-port-sauce-104821"
}