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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Pork Medallions with Pear-Maple Sauce
- 1 12 - 16 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
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.
- Servings Per Recipe 4,
- cal. (kcal) 255,
- Fat, total (g) 7,
- chol. (mg) 60,
- sat. fat (g) 2,
- carb. (g) 29,
- fiber (g) 3,
- pro. (g) 19,
- vit. A (RE) 21,
- vit. C (mg) 4,
- sodium (mg) 179,
- calcium (mg) 10,
- iron (mg) 2,
- Fruit () 1,
- Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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