Bacon Wrapped Pork Medallions with Pears

Inspired by Manitoba Pork


15 mins


40 mins




  • 1 cup / 250 mL chicken stock
  • ½ cup / 125 mL port, Marsala or Madeira wine
  • 3 Tbsp / 45 mL grainy mustard


Step 1

Preheat oven to 400˚F.

Step 2

In oven-proof skillet, over medium-high heat, sauté pears in 1 Tbsp butter for 5 minutes or just until they begin to brown on both flat sides.

Step 3

Remove pears from skillet; set aside.

Step 4

In same skillet, brown medallions 2-3 minutes per side.

Step 5

Transfer skillet to oven. Cook medallions for 12-15 minutes or until instant-read thermometer registers 155˚F.

Step 6

Remove medallions to a clean plate. Cover loosely with foil to keep warm.

Step 7

In same skillet, over medium-high heat, melt remaining butter. Add shallots. Cook 1 minute.

Step 8

Add remaining ingredients and bring to a boil. Continue to boil until liquid reduces by half.

Step 9

Reduce heat to medium. Return pears to skillet. Cook until sauce thickens slightly.

Step 10

Remove toothpicks. Place medallions on serving platter.

Step 11

Top with pears and sauce.