1 pound pork tenderloin, cut into 1-inch thick slices
Coarsely ground black pepper
1 teaspoon butter
1 small onion, minced
16 ounces pears in heavy syrup
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup pear brandy
OR
1/2 cup pear schnapps
Servings: 4
1. Coat each side of medallions with pepper, set aside.
2. Combine pears, nutmeg, cinnamon, lemon juice, salt and brandy in blender container and purée. Place pear purée in saucepan and simmer, stirring occasionally, until reduced by half, about 20 minutes.
3. 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 7-8 minutes. Serve medallions with sauce on side.
Preparation Time: 20 minutes
Coarsely ground black pepper
1 teaspoon butter
1 small onion, minced
16 ounces pears in heavy syrup
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup pear brandy
OR
1/2 cup pear schnapps
Servings: 4
1. Coat each side of medallions with pepper, set aside.
2. Combine pears, nutmeg, cinnamon, lemon juice, salt and brandy in blender container and purée. Place pear purée in saucepan and simmer, stirring occasionally, until reduced by half, about 20 minutes.
3. 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 7-8 minutes. Serve medallions with sauce on side.
Preparation Time: 20 minutes
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