PORK MEDALLIONS WITH PEAR-MAPLE SAUCE

Pork Medallions with Pear-Maple Sauce image

Provided by @MakeItYours

Number Of Ingredients 20

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1
12 - 16 ouncepork tenderloin
2
teaspoonssnipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1
teaspoonsnipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4
teaspoonsalt
1/4
teaspoonblack pepper
1
tablespoonolive oil or cooking oil
2
medium pears, peeled and coarsely chopped
1/4
cuppure maple syrup or maple-flavored syrup
2
tablespoonsdried tart red cherries, halved
2
tablespoonsdry white wine or apple juice

Steps:

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.
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.
To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat. Makes 4 servings.