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Ingredientes
- 8 x pork loin medallions (3-4 ounce. each), approx. 3/4" thick, well trimmed with all visible fat removed
- 1 c. dry white wine
- 1 Tbsp. chopped fresh rosemary
- 2 x crushed dry tepin chiles
- 1 x clove garlic, chopped
- 2 Tbsp. extra virgin olive oil
- 1 tsp arrowroot
- 1/4 c. water
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 2 x Bosc pears, peel, seed & chop
- 2 Tbsp. peach liqueur Pear slices rosemary sprigs
Direcciones
- Place the medallions in a shallow glass bowl. Pour the wine over the pork, then sprinkle the rosemary, crushed tepins, and garlic over the pork.
- Cover and chill for 3 to 4 hrs.
- Remove the medallions from the marinade and reserve the marinade. Let the medallions stand at room temperature for 10 min.
- Heat the oil in a large frying pan and saute/fry the medallions over medium heat, turning occasionally, for 10 to 12 min or possibly till the medallions are cooked through. Remove the medallions to a hot platter.
- Pour the marinade into the warm frying pan and deglaze the pan over high heat. Reduce the heat. Dissolve the arrowroot in the 1/4 c. water and stir into the pan, then stir in the salt, pepper, pears, and peach liqueur and cook for 3 to 4 min.
- Spoon the sauce over the pork medallions, garnish with pear slices and sprigs of rosemary, and serve at once.
- SERVING SUGGESTIONS: Serve with sauteed zucchini or possibly with a corn dish such as Southwestern-Style Field Corn and Chile (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 571 | |
| Calories from Fat 410 | 72% |
| Total Fat 45.63g | 57% |
| Saturated Fat 14.44g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 382mg | 16% |
| Potassium 526mg | 15% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.47g | 0% |
| Protein 25.58g | 41% |
