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

Instructions

1. 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).
2. 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.