Pork Medallions with Pear-Maple Sauce

Ingredients

• 1  12- to 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.