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Stout Mustard Glazed Pork Tenderloin w/Sauteed Pears
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Stout Mustard Glazed Pork Tenderloin w/Sauteed Pears
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 35 minutes
Prep Time:
 25 minutes
Cook Method:
 baked
Cook Temp:
 375 degrees F
Directions:
.................................................................................
This easy recipe looks and tastes as if you
fussed over it. Pork tenderloins are very
lean and cook quickly, so they’re a great
weeknight dish. The Irish Stout Mustard
helps the herbs adhere to the meat, infusing
the entire dish with their delicate scent.

1. Preheat oven to 375°F. Place a rack in a
baking dish or roasting pan.
2. In a small bowl, combine Irish Stout
Mustard, thyme, garlic, wine, and olive oil.
Spread mixture over tenderloins.
3. Pour chicken broth into pan. Place
tenderloins on rack. Bake at 375°F for 35
minutes, or until pork reaches an internal
temperature of 145°F to 150°F. Remove
pork from oven and tent with foil. Let pork
rest for 10 minutes before cutting, during
which time temperature will rise 5 to 10
degrees and juices will be redistributed.
4. While pork rests, prepare pears. Heat
canola oil in medium skillet over medium
heat. Add pears and sauté until golden,
about 7 minutes. Add brown sugar, cinnamon,
and nutmeg and stir to blend.
Remove from heat.
5. To serve, slice pork thinly and fan out
onto six plates. Divide pears among plates
and serve immediately.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
1/2 cup Hannaford Inspirations Irish Stout Mustard
3 Tbs Fresh thyme
4 ea Garlic, cloves, fresh, minced
1 Tbs White wine
1 Tbs Olive oil
2 lb Pork tenderloin
3/4 cup Canned chicken broth, low sod
2 tsp Canola oil
3 ea Pears, fresh, lrg
2 tsp Brown sugar
1/4 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground


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