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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 4 servings
  • Calories255
  • Total Fat (g)7
  • Saturated Fat (g)2
  • Cholesterol (mg)60
  • Sodium (mg)179
  • Carbohydrate (g)29
  • Fiber (g)3
  • Protein (g)19
  • Vitamin A (DV%)2
  • Vitamin C (DV%)6
  • Calcium (DV%)1
  • Iron (DV%)10
  • Fruit (d.e.)1
  • Lean Meat (d.e.)1.5
*Percent Daily Values are base on a 2,000 calorie diet
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Pork Medallions with Pear-Maple Sauce

Makes: 4 servings
Start to Finish: 25 minutes
 

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Ingredients

  • 1  12- to 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  mediumpears, 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

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.

Pork Medallions with Pear-Maple Sauce


 
 
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