1 lb. pork tenderloin, cut into 1 inch thick medallions
Coarsely ground black pepper
1 tbsp butter
1 onion, minced

Coat each side of medallions with pepper. Melt butter in heavy skillet over medium high heat.
Add medallions and onions to pan. Brown pork on one side, about 2 minutes and turn. Add pear mixture to pan, reduce heat to simmer.

Sauce:
16 oz. pears, in heavy sauce
1/2 tsp nutmeg
1/2 tsp cinnamon
4 tbsp lemon juice
1/2 tsp salt
1/2 cup pear brandy or pears chnapps

Procedures :
Puree together; simmer in sauce pan, stirring occasionally, until reduced by half, about 20 minutes. Add pear mixture to pan, reduce heat to simmer. Continue cooking 7 to 8 minutes. Serve immediately. Serve medallions with sauce on side.
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Category : Meats