This quick and easy-to-make recipe features pan-fried pork tenderloin medallions with a sweet-and-savory sauce of pear, spicy ginger, tangy cider vinegar, fragrant rosemary, and a hint of Dijon mustard. The sauce is so good that you might want to double the ingredients for the sauce so you have extra. The dish pairs nicely with Pearl Couscous with Asian Pears and Ginger Vinaigrette, or simple egg noodles and a green salad, or seasonal vegetables. Enjoy!

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.

Adapted from: https://www.eatingwell.com/recipe/251435/pork-chops-with-pear-ginger-sauce/

Wine pairing: light to medium-bodied red wines like Pinot Noir or Beaujolais; Zinfandel or Primitivo from southern Italy or French Grenache from the Rhone Valley, and Garnacha from Spain; not overly minerally white wines like Dry Riesling and Viognier will also compliment this dish.