A special occasion can be anytime with
this dish. Serve with baked potato and steamed mixed vegetables.
Pork Medallions
in Brandy Pear Sauce
- 1 pound pork tenderloin,
cut into 1-inch-thick slices
Coarsely ground black pepper
1 teaspoon butter
1 small onion, minced
1 (16-ounce) can pears in heavy syrup
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup pear brandy OR pear schnapps
- Coat each side of medallions
with pepper, set aside.
- Combine pears, nutmeg,
cinnamon, lemon juice, salt and brandy in blender container and
puree. Place pear puree in saucepan and simmer, stirring occasionally,
until reduced by half, about 20 minutes.
- Melt butter in nonstick
skillet over medium-high heat. Add medallions and onion to pan.
Brown pork on one side, about 2 minutes, turn.
- Add pear mixture to pan,
adjust heat to a simmer. Continue cooking 7 to 8 minutes.
- Serve medallions with
sauce on side.
Serves 4.
Nutrition Facts
Calories 297 calories
Protein 25 grams
Fat 5 grams
Sodium 355 milligrams
Cholesterol 74 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
