Pork Medallions With Pear-Maple Sauce - cooking recipe

Ingredients

16 ounces pork tenderloin
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 medium pears, peeled and coarsely chopped
1/4 cup pure maple syrup
2 tablespoons dried tart cherries, halved
2 tablespoons dry white wine

Preparation

Trim fat from meat.
Cut meat into 1/4-inch slices.
In a medium bowl combine rosemary, thyme, salt, and pepper.
Add meat slices; toss to coat.
In a large skillet, cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once.
Remove meat from skillet; set aside.
In the same skillet combine pears, maple syrup, dried cherries, and white wine.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through.
To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat.