Great Tastes of Manitoba

Flambéed Pork Medallions with Pears

30 minutes
Prep: 20 minutes | Cook: 10 minutes | Servings: 3-4


  • 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


  1. With sharp knife, slice tenderloin into 6-7 equal pieces. Flatten slightly with palm of hand to a 1-inch thickness.
  2. Season both sides of medallions with salt and pepper; set aside.
  3. Meanwhile, in 1-cup measuring cup, combine broth, lemon juice, Worcestershire sauce and Tobacco sauce; set aside.
  4. In a large nonstick skillet, heat butter and oil over medium-high heat.
  5. Add medallions to skillet and cook until nicely browned, 3-4 minutes.
  6. Turn to brown other side, adding shallots and pear slices at the same time.
  7. Once medallions are nicely browned on second side, pour broth mixture over meat. Cover and simmer over medium-low heat, about 5 minutes.
  8. In small saucepan, heat Sambuca over medium heat just until tiny bubbles begin to form around the edges, about 1 minute*
  9. 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.
  10. 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 

Leave a Review