• 1 lb. pork tenderloins, cut into 1 inch thick slices
• 2 tsp. coarsely ground black pepper
• 1 lb. canned pears in heavy syrup, undrained
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/4 cup lemon juice
• 1/2 cup pear brandy or pear schnapps
• 1 tsp. unsalted butter
• 1 small onion, minced

Coat each side of medallions with pepper. Set aside. Combine next 5 ingredients and salt to taste in a blender and purée. Transfer pear purée to a saucepan and simmer about 20 minutes, stirring occasionally, until reduced by half. Melt butter in a heavy nonstick skillet over medium high heat. Add pork medallions and onion to pan. Cook pork about 2 minutes or until browned. Turn and cook 1 minute. Stir pear mixture into skillet, reduce heat to medium low and simmer 7-8 minutes until pork is just cooked throughout. Serve medallions with sauce.

Per serving: calories 325, fat 5.7g, 19% calories from fat, cholesterol 74mg, protein 26.3g, carbohydrates 26.7g, fiber 2.7g, sugar 19.8g, sodium 58mg, diet points 6.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 1.1, Bread: 0.0, Lean meat: 0.0, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 3.6

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The recommended wines are: Gewürztraminer, Cabernet Sauvignon, or Burgundy.