Prep Time
10min
Cook Time
15min
Number of servings
3-4
Ingredients
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
Salt and ground black pepper
¼ cup / 50 mL sodium-reduced chicken broth
1 Tbsp / 15 mL lemon juice
1 tsp / 5 mL Worcestershire sauce
3-4 drops Tabasco sauce
2 tsp / 10 mL canola oil
1 tsp / 5 mL butter
½ cup / 125 mL minced shallots
1 large ripe pear, peeled, halved, cored and cut horizontally into ¼-inch thick slices
¼ cup / 50 mL Sambuca liqueur
1 Tbsp / 15 mL fresh tarragon leaves
Directions
- With sharp knife, slice tenderloin crosswise into 6 equal pieces. With cut side down, flatten slightly with palm of hand to 1-inch thickness.
- Season both sides of each medallion with salt and pepper. Set aside.
- In small bowl, whisk together broth, lemon juice, Worcestershire sauce and Tobasco sauce. Set aside.
- In large nonstick skillet, heat oil over medium-high heat. Add butter; swirl pan to melt.
- Add medallions to skillet and sear 3-4 minutes. Using tongs, turn medallions to brown other side.
- Arrange shallots and pear slices around meat. Cook 1-2 minutes more.
- Add broth mixture to skillet. Reduce heat to low. Cover and simmer, about 3 minutes or until instant-read thermometer inserted into centre of medallions registers 150-155ﹾF.
- Meanwhile, in small saucepan, heat Sambuca over medium heat just until bubbles begin to form around the edge, about 1 minute. Carefully pour warmed Sambuca over medallions. Remove skillet from element and immediately ignite vapours with a long match or BBQ lighter. Gently rotate skillet so flames and alcohol distribute evenly. After 10-15 seconds, the alcohol will cook off and the flames will die out.
- Baste medallions with sauce and sprinkle with tarragon leaves. Serve immediately.
