Succulent Pork Tenderloin Medallions with Poached Doyenne du Comice Pears and Pacherenc de Vic Bilh Sauce

• 800 g pork tenderloin
• 2 ripe Doyenne du Comice pears
• 100 g butter
• 50 cl Pacherenc de Vic Bilh
• ½ lemon
• 20 cl fresh cream
• Salt and freshly ground pepper

Difficulty: Easy (1/5)

1. Slice the pork tenderloin into 8 medallions.
2. Peel and halve the pears, then poach them in the Pacherenc de Vic Bilh with lemon juice. Set aside while cooking the pork.
3. Season the medallions generously with salt and pepper. Sear briskly in butter for 5 minutes per side until golden.
4. Degrease the pan, deglaze with the pear poaching liquid, reduce by half, then stir in the fresh cream and reduce again by half for a silky sauce.
5. Slice the pears into thin strips and gently reheat along with the pork medallions.
6. Plate elegantly: Arrange the medallions in the center, fan the pear strips around in a crown, and drizzle with the glossy sauce.