The flavors of pear, maple
and sweet potato make a wonderful cool-weather marriage with
pork. Choose pears that are firm-ripe for this skillet dish.
Accompanied with a mixed cabbage cole slaw and hot French bread.
Maple Mustard
Pork Tenderloin & Pears with Mashed Sweet Potatoes
- 1 whole pork tenderloin,
about 1 pound
2 tablespoons honey mustard
2 teaspoons lemon juice
2 tablespoons maple syrup
2 teaspoons vegetable oil
2 ripe pears, cored and each cut into 8 wedges
Mashed Sweet Potatoes (recipe follow)
- Cut pork crosswise into
8 medallions.
- In small bowl stir together
mustard, lemon juice and maple syrup; coat pork with this mixture.
- Heat oil in large nonstick
skillet over medium-high heat; remove pork from marinade (reserving
any marinade) and sauté until browned on both sides, about
4 to 5 minutes.
- Add pears to pork and
stir well to coat, cooking a few minutes until pears are tender.
Spoon any remaining pork marinade over and simmer for another
1 to 2 minutes, until heated through thoroughly.
- Serve pork with pears
over mashed sweet potatoes.
Serves 4.
Mashed Sweet Potatoes: Peel and slice 1 pound sweet potatoes
1/8-inch thick; cover with water in large saucepan and gently
boil 10 minutes or until tender. Drain potatoes and mash with
2 tablespoons sour cream, 3 tablespoons plain yogurt, 6 tablespoons
apple cider. Season to taste with salt and pepper; keep warm.
Wine suggestion: Serve with a chilled Riesling
or Gewurztraminer.
Nutrition Facts
Calories 420 calories
Protein 27 grams
Fat 10 grams
Sodium 80 milligrams
Cholesterol 80 milligrams
Saturated Fat 3 grams
Carbohydrates 57 grams
Fiber 5 grams
Recipe provided courtesy
of Pork, The Other White Meat.
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