Medallions of Pork with Pear Sauce

We tend to eat mostly seafood, poultry and pasta, but when we do eat meat, it is usually pork. Pork is so versatile, it is easy to cook up a chop, roast a tenderloin or throw some pieces into a stir-fry.

This is an easy and tasty dish but it is also pretty and sophisticated enough to make for company. The pears are a nice change from apples, which are a more common accompaniment to pork.

Medallions of Pork with Pear Sauce
(Serves 4 to 6 depending on size of pork loin.)

• 2 tablespoons vegetable oil 

• 1 pork loin 

• Dried rubbed sage 

• All purpose flour 

• 2 pears, peeled, cored, thinly sliced (about 1 pound) 

• 1/3 cup dry white wine 

• 2 tablespoons sugar 

• 2 tablespoons chopped crystallized ginger

Medallions of Pork with Pear Sauce

Heat oil in a large, heavy skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to a platter.

Drain fat from skillet. Add pears and sauté over medium heat for 2 minutes. Stir in wine, sugar and ginger, scraping up browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. 

Return pork and any accumulated juices to skillet. Simmer until cooked through and the pork's internal temperature reaches 145°F. Season to taste with salt and pepper. Remove to a cutting board and let the pork rest for 5 minutes. Slice into medallions and arrange on plates. Spoon sauce over and serve.