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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*
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 4-5 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 1-2 minutes, until heated through thoroughly. Serve pork with pears over mashed sweet potatoes.
*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.
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.
Calories 40 calories; Protein 27 grams; Fat 10 grams; Sodium 80 milligrams; Cholesterol 80 milligrams; Saturated Fat 3 grams; Carbohydrates 57 grams; Fiber 5 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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