- 1 pork tenderloin, well-trimmed, about 12 oz/0.375 kg
- Salt and ground black-pepper
- 1/4 cup (50 mL) sodium-reduced chicken broth
- 1 Tbsp (15 mL) lemon juice
- 1 tsp (5 mL) Worcestershire sauce
- 3-4 drops Tabasco sauce
- 1 tsp (5 mL) EACH butter and canola oil
- 1/2 cup (125 mL) minced shallots
- 1 large, ripe pear, peeled, cored, halved and cut horizontally into 1/4-inch slices
- 1/4 cup (50 mL) Sambuca liqueur
- 1 Tbsp (15 mL) chopped fresh tarragon leaves
- With sharp knife, slice tenderloin into 6-7 equal pieces. Flatten slightly with palm of hand to a 1-inch thickness.
- Season both sides of medallions with salt and pepper; set aside.
- Meanwhile, in 1-cup measuring cup, combine broth, lemon juice, Worcestershire sauce and Tobacco sauce; set aside.
- In a large nonstick skillet, heat butter and oil over medium-high heat.
- Add medallions to skillet and cook until nicely browned, 3-4 minutes.
- Turn to brown other side, adding shallots and pear slices at the same time.
- Once medallions are nicely browned on second side, pour broth mixture over meat. Cover and simmer over medium-low heat, about 5 minutes.
- In small saucepan, heat Sambuca over medium heat just until tiny bubbles begin to form around the edges, about 1 minute*
- With pan angled slightly away from you, quickly pour Sambuca over meat. Using a long match or BBQ lighter, ignite fumes along edge of skillet. Rotate skillet gently until flames die down.
- Sprinkle tarragon leaves over medallions. Serve immediately.
*Sambuca can also be heated in a microwave oven by heating about 30 seconds in a microwave-proof dish at 100 percent power.
Note: Cold alcohol will not ignite and neither will alcohol that has been boiled. Remember to use extreme caution when dealing with a liquid that is on fire.
Pairs well with Innis & Gunn IPA