Filet de porc au poires et porto

This is a lovely autumn dish for when pears are abundant! It's actually very quick and easy to prepare, and will impress your friends!

Try seasoning with rosemary or savory instead of thyme. Rosemary is one of my favorites!

2 lbs pork tenderloin
1 tsp thyme
1/2 tsp salt
freshly ground pepper
2 tbsp butter
1 1/4 cups port
1/2 cup apple juice
2 tsp Dijon mustard
2 to 3 very ripe Bartlett Pears, peeled, cored and sliced

Preheat oven to 350 degrees.
Rinse pork and pat dry. Sprinkle with thyme, salt and pepper.
Melt butter in a large skillet. Sear pork over medium heat; brown on all sides.
Place pork in baking pan. Bake uncovered in oven until pork reaches 170 degrees on a meat thermometer, about 25 to 30 minutes.
Meanwhile, whisk together port, apple juice and mustard in skillet. Add pears and cook over medium heat until pears are soft and liquid has reduced by about half, about fifteen minutes.
When filet is done, add to port and pear sauce. Deglaze roasting pan with a few tablespoons port sauce.
Cook for about five minutes.
Slice pork and serve with sauce and freshly steamed veggies.