Photo: c. foodblogchef 2021
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PORK MEDALLIONS WITH PEAR-GINGER SAUCE
Yield: serves 4
Ingredients:
8- 1 inch thick pork tenderloin medallions
2 tablespoons canola or other vegetable oil
2 tablespoons unsalted butter
1/3 cup minced shallots
2 tablespoons minced ginger
1 large pear (Asian, Anjou, Bartlett, or Bosc), peeled and diced
1 ½ cups chicken stock
3 tablespoons cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
¼ teaspoon dried rosemary (or 1 teaspoon fresh rosemary minced)
Salt and freshly ground black pepper
Preparation:
1. Salt the pork medallions well and let them sit at room temperature while you chop the vegetables and pear.
2. Heat the oil in a large frying pan over medium-high heat until shimmering.
3. Pat the medallions dry with a paper towel. Working in batches so as not to crowd the pan, sear the medallions until nicely browned, about 3 minutes per side depending on how hot your burner is.
4. Remove the medallions from the pan to a plate and tent.
5. Melt the butter in the same skillet and add the shallots and ginger and cook for a minute or two. Add the chopped pear and cook, stirring, for another minute or two.
6. Add the chicken stock, vinegar, rosemary, and honey and bring to a rolling boil.
7. Boil vigorously until the liquid is reduced by 2/3, about 4-6 minutes. Whisk in the 2 teaspoons of Dijon. Add salt and black pepper to taste.
8. Return the medallions to the still-hot sauce and reheat for a couple of minutes.