This dish is the result of experimenting with marinating lean meat in a well-flavoured oil, but with none of the usual wine, vinegar or fruit juice. The result is a delicate and very clean-tasting meat dish with the full flavour of the oil unmasked. You may like to try something similar with breast of chicken and perhaps a marinade of hazelnut oil and a few toasted chopped hazelnuts in the sauce.
Cut the pork into
Sauté the pork in the pan until lightly browned on both sides and just cooked. Arrange the pork on three or four warmed plates. Deglaze the pan with the eau-de-vie and add the pear juices and the cream. Simmer for 2–3 minutes; adjust the seasoning. Place the walnut halves on the larger medaillons of pork and arrange the sliced pear in fan shapes on each side of the meat on each plate. Spoon over the sauce and serve straight away.
© 1987 Geraldene Holt. All rights reserved.