Pork Tenderloin with Pear Sauce
| Yield: | 4 Servings |
| Categories: | Meat |
| 2 | ts | Dijon mustard |
| 1 | Shallot; chopped | |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Dried thyme leaves |
| 1/2 | ts | Salt |
| 1/4 | ts | Cinnamon |
| 1/8 | ts | Pepper |
| 1 | lb | Pork tenderloin |
| 2 | tb | Butter |
| 1 | Pear; cored, unpeeled, thinly sliced | |
| 3/4 | c | Marsala wine |
| 2 | ts | Cornstarch |
| 1/4 | ts | Nutmeg |
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