1 lb. pork tenderloin, cut into 1 inch thick medallions
Coarsely ground black pepper
1 tbsp. butter
1 onion, minced

Coat each side of medallions with pepper. Melt butter in heavy skillet over medium high heat. Add medallions and onions to pan. Brown pork on one side, about 2 minutes and turn. Add pear mixture to pan, reduce heat to simmer.

SAUCE:

16 oz. pears, in heavy sauce
1/2 tsp. nutmeg
1/2 tsp. cinnamon
4 tbsp. lemon juice
1/2 tsp. salt
1/2 c. pear brandy or pear schnapps

Puree together; simmer in sauce pan, stirring occasionally, until reduced by half, about 20 minutes. Add pear mixture to pan, reduce heat to simmer. Continue cooking 7 to 8 minutes. Serve immediately. Serve medallions with sauce on side. Serves 4.