• 1 pound pork tenderloin (cut into 1-inch thick slices)
  • black pepper (coarsely ground)
  • 1 teaspoon butter
  • 1 small onion (minced)
  • 16 ounces pears (in heavy syrup)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 4 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup pear brandy (OR pear schnapps)


  1. Coat each side of medallions with pepper, set aside.
  2. 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.
  3. 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.
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