Pork Medallions with Pear-Maple Sauce

Juicy pears, dried red cherries, dry white wine,and maple syrup scented with rosemary and thyme give this tender pork tenderloin main dish recipe distinctive flavor.

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5 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
25 mins
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Pork Medallions with Pear-Maple Sauce

Ingredients
1
12 ounce pork tenderloin
2
teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1
teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4
teaspoon salt
1/4
teaspoon black pepper
1
tablespoon olive oil or cooking oil
2
medium pears, peeled and coarsely chopped
1/4
cup pure maple syrup or maple-flavored syrup
2
tablespoons dried tart red cherries, halved
2
tablespoons dry white wine or apple juice

Directions

  1. Trim fat from meat. Cut meat into 1/4-inch slices. In a medium bowl combine rosemary, thyme, salt, and pepper. Add meat slices; toss to coat. In a large skillet cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once. Remove meat from skillet; set aside.
  2. In the same skillet combine pears, maple syrup, dried cherries, and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through.
  3. To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat. Makes 4 servings.

Nutrition Facts

(Pork Medallions with Pear-Maple Sauce)
    Per serving:
  • 255 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 60 mg chol.,
  • 179 mg sodium,
  • 29 g carb.,
  • 3 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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