Ingredients Jump to Instructions ↓

  1. 1 pound pork tenderloin, cut into 1-inch-thick slices Coarsely ground black pepper

  2. 1 teaspoon butter

  3. 1 small onion, minced

  4. 1 (16-ounce) can pears in heavy syrup

  5. 1/2 teaspoon ground nutmeg

  6. 1/2 teaspoon ground cinnamon

  7. 4 tablespoons lemon juice

  8. 1/2 teaspoon salt

  9. 1/2 cup pear brandy or pear schnapps

Instructions Jump to Ingredients ↑

  1. 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.


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