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.
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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