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Pork Medallions with Pear-Maple Sauce
Ingredients
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1
12 - 16 ounce pork tenderloin
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2
teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1
teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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1/4
teaspoon salt
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1/4
teaspoon black pepper
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1
tablespoon olive oil or cooking oil
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2
medium pears, peeled and coarsely chopped
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1/4
cup pure maple syrup or maple-flavored syrup
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2
tablespoons dried tart red cherries, halved
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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)
- Servings Per Recipe 4,
- Calories 255,
- Protein (gm) 19,
- Carbohydrate (gm) 29,
- Fat, total (gm) 7,
- Cholesterol (mg) 60,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 21,
- Vitamin C (mg) 4,
- Sodium (mg) 179,
- Calcium (DV %) 10,
- Iron (DV %) 2,
- Fruit () 1,
- Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Excellent flavor, easy to make and moist. The pears and cherries were the perfect compliment to the pork. I didnt have white wine or apple juice on hand so i used orange flavored liqueur and it was perfect, just a hint of the citrus, but not enough to alter the overall flavor.
4/15/2011 08:03:42 PM Report Abuse