Recipe: Pork Medallions in Brandy-Pear Sauce (blender)

PORK MEDALLIONS IN BRANDY-PEAR SAUCE

1 pound pork tenderloin, cut into 1-inch thick slices
coarsely ground black pepper
1 (16 ounce) can pears in heavy syrup
1/2 cup pear brandy (or 1/2 cup pear schnapps)
4 tablespoons lemon juice
1/2 teaspoon ground nutmeg
1/2 teaspoon grouind cinnamon
1/2 teaspoon salt
1 teaspoon butter
1 small onion, minced

Coat each side of medallions with pepper, set aside.

Combine pears, brandy, lemon juice, nutmeg, cinnamon, and salt in blender container and puree. Place pear puree in saucepan and simmer, stirring occasionally, until reduced by half, about 20 minutes.

Melt 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.

Servings: 4
Source: National Pork Producers Council