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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin (cut into 1-inch thick slices)
- black pepper (coarsely ground)
- 1 tsp. butter
- 1 small onion (minced)
- 16 oz. pears (in heavy syrup)
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 4 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/2 cup pear brandy (OR pear schnapps)
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Directions
- Coat each side of medallions with pepper, set aside.
- Combine pears, nutmeg, cinnamon, lemon juice, salt and brandy in blender container and puree. Place pear puree in saucepan and simmer, stirring occasionally, until reduced by half, about 20 minutes.
- Melt butter in nonstick skillet over medium-high heat. Add medallions and onion to pan. Brown pork on one side, about 2 minutes, turn. Add pear mixture to pan, adjust heat to a simmer. Continue cooking 7-8 minutes. Serve medallions with sauce on side.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium360mg15% |
| Potassium630mg18% |
| Protein24g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber4g16% |
| Sugars12g |
| Vitamin A2% |
| Vitamin C20% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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