Medallions Of Pork With Tepin Laced Pear Sauce Recipe

• 8 x pork loin medallions (3-4 ounce. each), approx. 3/4" thick, well trimmed with all visible fat removed
• 1 c. dry white wine
• 1 Tbsp. chopped fresh rosemary
• 2 x crushed dry tepin chiles
• 1 x clove garlic, chopped
• 2 Tbsp. extra virgin olive oil
• 1 tsp arrowroot
• 1/4 c. water
• 1/2 tsp salt
• 1/2 tsp freshly grnd black pepper
• 2 x Bosc pears, peel, seed & chop
• 2 Tbsp. peach liqueur Pear slices rosemary sprigs

Directions