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Bake & Roast

Stout Mustard Glazed Pork Tenderloin w/Sauteed Pears
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.
1/2 cup Inspirations Irish Stout Mustard
3 Tbsp. chopped fresh thyme or 1 Tbsp. dried
4 cloves garlic, minced
1 Tbsp. white wine
1 Tbsp. olive oil
2 lb. Pork tenderloin
3/4 cup low-sodium chicken broth
2 tsp. canola oil
3 Anjou or Bartlett pears, cored, and sliced
2 tsp. brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
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Stout Mustard Glazed Pork Tenderloin w/Sauteed Pears

Stout Mustard Glazed Pork Tenderloin w/Sauteed Pears

Stout Mustard Glazed Pork Tenderloin w/Sauteed Pears
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:35 minutes
1. Preheat oven to 375 degrees 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 degrees F for 35 minutes, or until pork reaches an internal temperature of 145 degress F to 150 degrees 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 F and juices will be redistributed.
4. While pork rests, prepare pears. Heat canola 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 out onto six plates. Divide pears among plates and serve immediately.
Source: Hannaford fresh Magazine, January - February 2009