Pork Medallions With Pears And Spaghetti Squash
- 1 spaghetti squash - (abt 4 lbs) halved lengthwise
- 8 tablespoons unsalted butter
- 2 tablespoons minced shallots plus
- 1/4 cup minced shallots
- 1/4 teaspoon ground cinnamon
- 1 pinch freshly-grated nutmeg
- 1 cup all-purpose flour
- 1 tablespoon Essence (see Bayou Blast recipe)
- 8 pork medallions - (4 oz ea)
- 2 tablespoons vegetable oil
- 1/4 cup shallots
- 2 cups diced peeled cored firm-ripe pears
- 1 teaspoon minced fresh gingerroot
- 1 teaspoon finely-grated lemon zest
- 2 tablespoons dry white wine
- 2 tablespoons Poire William (or eau de vie or brandy)
- 1 cup dark chicken stock
- Chopped fresh parsley for garnish
- 1/4 cup toasted pumpkin seeds for garnish
In a Dutch oven or large pot, place the squash, cut-sides down. Add enough water to come 2-inches up the sides of the squash and bring to a boil. Cover and reduce the heat to a simmer. Cook until tender and can easily be pierced with a knife, 25 to 30 minutes. Remove, drain, and let cool.
When cool enough to handle, using a fork, scrape the flesh from the skin, separating into long, spaghetti-like strands. Discard the skins.
In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add 2 tablespoons of the shallots and cook, stirring, for 1 minute. Add the cinnamon and nutmeg, and stir. Add the squash and toss to coat. Cook, stirring, for 1 minute. Remove from the heat and cover to keep warm until ready to serve.
In a shallow dish, season the flour with the Essence. Lightly dust the pork medallions, shaking to remove any excess.
In a clean, large skillet, melt 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat. In batches, add the seasoned medallions and cook until golden on both sides, about 6 minutes. Remove and cover to keep warm.
Add the shallots to the pan and cook, stirring, for 1 minute. Add the pears and cook, stirring until starting to color and soften, about 2 minutes. Add the ginger, zest, wine, and eau de vie and bring to a boil, stirring to deglaze the pan. When the wine is reduced to by half, add the stock and cook until thickened and reduced by half to 2/3. Swirl in the remaining 2 tablespoons of butter and add any accumulated juices from the resting pork. Stir and remove from the heat.
To serve, place the spaghetti squash in the middle of 4 plates. Arrange 2 medallions on top of each and spoon the sauce over the top. Garnish with the parsley and pumpkin seeds and serve.
This recipe yields 4 servings.
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