Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Stout Mustard Glazed Pork Tenderloin w/Sauteed Pears

Stout Mustard Glazed Pork Tenderloin w/Sauteed Pears

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

Stout Mustard Glazed Pork Tenderloin w/Sauteed Pears
1/2 cup Hannaford Inspirations Irish Stout Mustard
3 tablespoon Fresh thyme
4 each Garlic, cloves, fresh, minced
1 tablespoon White wine
1 tablespoon Olive oil
2 wholes Pork tenderloin
3/4 cup Canned chicken broth, low sod
2 teaspoon Canola oil
3 each Pears, fresh, lrg
2 teaspoon Brown sugar
1/4 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, ground

directions:

This easy recipe looks and tastes as if youfussed over it. Pork tenderloins are verylean and cook quickly, so they're a greatweeknight dish. The Irish Stout Mustardhelps the herbs adhere to the meat, infusingthe entire dish with their delicate scent.
1. Preheat oven to 375degreesF. Place a rack in abaking dish or roasting pan.
2. In a small bowl, combine Irish StoutMustard, thyme, garlic, wine, and olive oil.Spread mixture over tenderloins.
3. Pour chicken broth into pan. Placetenderloins on rack. Bake at 375degreesF for 35minutes, or until pork reaches an internaltemperature of 145degreesF to 150degreesF. Removepork from oven and tent with foil. Let porkrest for 10 minutes before cutting, duringwhich time temperature will rise 5 to 10degrees and juices will be redistributed.
4. While pork rests, prepare pears. Heatcanola oil in medium skillet over mediumheat. Add pears and saute 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 outonto six plates. Divide pears among platesand serve immediately.
Source: Hannaford fresh Magazine, January - February 2009

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1/2 cup Hannaford Inspirations Irish Stout Mustard  
3 tablespoon Fresh thyme  
4 each Garlic, cloves, fresh, minced  
1 tablespoon White wine  
1 tablespoon Olive oil  
2 wholes Pork tenderloin  
3/4 cup Canned chicken broth, low sod  
2 teaspoon Canola oil  
3 each Pears, fresh, lrg  
2 teaspoon Brown sugar  
1/4 teaspoon Cinnamon, ground  
1/4 teaspoon Nutmeg, ground  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 95 kcal (4%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 9 g (45%)
Cholesterol 0 mg (0%)
Sodium 18 mg (0%)
Total Carbohydrates 21 g (7%)
Dietary Fiber 8 g (32%)
Protein 9 g (15%)
Vitamins
Vitamin A 23 IU (0%)
Vitamin C 9 mg (15%)
Minerals
Calcium 21 mg (0%)
Iron 10 mg (16%)
loading