Pork Medallions with Pear-Maple Sauce
12 ounce pork tenderloin
teaspoon black pepper
tablespoon olive oil or cooking oil
medium pears, peeled and coarsely chopped
cup pure maple syrup or maple-flavored syrup
tablespoons dried tart red cherries, halved
tablespoons dry white wine or apple juice
- 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.
- 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.
- 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