Pork Medallions in Brandy-Pear Sauce
Pork
0
10
310
40
Ingredients
- 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)
Directions
- 1Coat each side of medallions with pepper, set aside.
- 2Combine 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.
- 3Melt 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
310Calories
Sodium15%DV360mg
Fat9%DV6g
Protein47%DV24g
Carbs7%DV20g
Fiber16%DV4g
PER SERVING *
| Calories310Calories from Fat50 |
| % DAILY VALUE* |
| Total Fat6g9% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium360mg15% |
| Potassium630mg18% |
| Protein24g47% |
| Calories from Fat50 |
| % DAILY VALUE* |
| Total Carbohydrate20g7% |
| Dietary Fiber4g16% |
| Sugars12g24% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* 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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