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Nutrition Facts
Nutrition facts per serving:
- Calories 255
- Protein(gm)19
- Carbohydrate(gm)29
- Fat, total(gm)7
- Cholesterol(mg)60
- Saturated fat(gm)2
- Dietary Fiber, total(gm)3
- Vitamin A(RE)21
- Vitamin C(mg)4
- Sodium(mg)179
- Calcium(DV %)10
- Iron(DV %)2
- Fruit()1
- Lean Meat()2
Pork Medallions with Pear-Maple Sauce
Ingredients
- 1 12 - 16 ounce pork tenderloin
- 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or cooking oil
- 2 medium pears, peeled and coarsely chopped
- 1/4 cup pure maple syrup or maple-flavored syrup
- 2 tablespoons dried tart red cherries, halved
- 2 tablespoons dry white wine or apple juice
Directions
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.
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