A creamy sauce flavored with shallots, cider, and mustard brings together pork and fresh pears in this fabulous fall dish. Sautéed green beans and wild rice pilaf would make lovely accompaniments.
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This recipe is fabulous. It is company fare. I make it again and again. Fine Cooking.......you rock!
The sauce elevates simple pork tenderloin to a company-worthy dish.
This was easy and tasty. I will definitely make again.
Beautiful....I used Bosc pears, couldn't find Anjou, and did not peel them. Added a bit of minced garlic to the shallots, was a bit generous with the butter and the heavy cream, and still wished for a little more sauce. The colour was a bit greyish/brown, but nice flavour.
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