The flavors of pear, maple and sweet potato make a wonderful cool-weather marriage with pork. Choose pears that are firm-ripe for this skillet dish. Accompanied with a cole slaw and hot French bread.
- 1 pork tenderloin (about 1 pound)
- 2 tablespoons honey mustard
- 2 teaspoons lemon juice
- 2 tablespoons maple syrup
- 2 teaspoons vegetable oil
- 2 pears (cored and each cut into 8 wedges)
- 1 pound sweet potatoes (peeled and sliced 1/8-inch thick)
- 2 tablespoons sour cream
- 3 tablespoons plain yogurt
- 6 tablespoons apple cider
- Cut pork crosswise into 8 medallions. In small bowl stir together mustard, lemon juice and maple syrup. Heat oil in large nonstick skillet over medium-high heat; add pork and sauté both sides, about 4-5 minutes total. Add maple-mustard sauce and pears; stir to coat pork and pears. Cook a few minutes until pears are tender.
- Mashed Sweet Potatoes: Cover sweet potato slices with water in large saucepan and gently boil 10 minutes or until tender. Drain potatoes and mash with sour cream, yogurt, and apple cider. Season to taste with salt and pepper; keep warm.
- Serve pork with pears over mashed sweet potatoes.