2 (10oz.) each Pork Tenderloins
2 oz. vegetable oil
Small flat bowl with 1/2 cup flour for dredging
3 oz. Tawny Port
4 oz cream
1 tsp. fresh grated ginger
1 large pear, cored & sliced into approx. 16 pieces

Clean tenderloins and cut into 1/4" round slices. Then pound each slice between 2 pieces of waxed paper. Dredge each slice on both sides in the flour, and heat oil in a sauté pan on medium heat. Sautee all slices on both sides till pink is gone. Drain oil out of pan.