Servings: 8
Prep Time: 15 Min.
Cook Time: 45 Min.

+ 2 to 3 very ripe bartlett pears, peeled, cored and sliced
+ 2 lb. pork tenderloin
+ 1/4 c. chopped fresh thyme
+ 1/2 tsp. salt
+ freshly ground pepper
+ 2 Tbsp. butter
+ 1 1/4 c. ruby port
+ 1/2 c. orange juice
+ 2 tsp. Dijon mustard

1. Preheat oven to 350°F. Rinse pork and pat dry; sprinkle with thyme, salt and pepper.
2. Melt butter in a large skillet. Add pork to skillet and cook over medium heat until browned on all sides. Remove pork from skillet and place in a large shallow baking pan. Place in oven and bake until pork reaches 170°F on a meat thermometer, about 20 to 30 mins.
3. Meanwhile, add port, orange juice and mustard to skillet, whisking until smooth. Add pears and cook over medium heat until pears are soft and liquid has reduced by about half.
4. Add cooked pork to skillet along with any juices and cook for several minutes more. Slice pork and place on a serving platter; pour sauce over top. Garnish with fresh pear slices and thyme sprigs.

Cabernet-Merlot, Merlot, Shiraz/Syrah

Calories: 275;   Total Fat: 7g;   Cholesterol: 82mg;   Total Carbs: 18g;   Fiber: 2g;   Protein: 25g;   Sodium: 238mg;