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Pepper and pear medallions

updated

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Ingredients for 4 servings:

  • 600 g pork fillet(s)
  • 1 class can/n pear(s), drained weight 230 g
  • 200 ml cream
  • ½ tsp thyme, dried
  • Peppercorns, colorful
  • oil
  • Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

spicy, quick, easy, simply delicious

Preheat the oven to 160°C (top/bottom heat). Drain the pears and cut into wedges, and cut the fillet into medallions approximately 2-3 cm thick. Heat the oil in a pan and briefly sear the medallions on both sides. Remove from the pan, season with salt and pepper, and place in the oven. Add the cream to the pan, add the thyme and mixed pepper, and simmer until reduced. Season with salt. Warm the pear slices in the sauce. Arrange the medallions on plates with the sauce. Sprinkle with a little ground pepper. Serve with potato dumplings or croquettes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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