Instructions: Melt butter in heavy large skillet over medium-high heat. Add pears and saute until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).

Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears.

Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.

This recipe yields 4 servings.

Comments: Combining smooth and grainy Dijon mustards results in a sauce that has both depth of flavor and satisfying texture.

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