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.
Ingredients
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1 12- to 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 information
Calories 255, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 60 mg, Sodium 179 mg, Carbohydrate 29 g, Fiber 3 g, Protein 19 g. Daily Values: Vitamin A 2%, Vitamin C 6%, Calcium 1%, Iron 10%. Exchanges: Fruit 1, Lean Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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