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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  • Makes: 4 servings
  • Start to Finish: 25 mins

Pork Medallions with Pear-Maple Sauce

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.
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Nutrition Facts (Pork Medallions with Pear-Maple Sauce)

  • Per serving:
  • 255 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 60 mg chol. ,
  • 179 mg sodium ,
  • 29 g carb. ,
  • 3 g fiber ,
  • 19 g pro.
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