Ready in 10 minutes, this dish is really delicious. This pear and ginger sauce turns pork medallions into an entrée special enough for company. Serve with sautéed cabbage and roasted red potatoes for a very satisfying meal.
Thaw completely. Take pork medallions out of their bag and place into flour bag. Gently shake bag to coat. Heat a large skillet with 2 tablespoons of Olive Oil over medium/high heat. Place pork medallions into pan and cook 3 minutes on each side. Remove from pan and place on platter. In same pan (on heat), carefully add the pears. Sauté for 2 minutes. Stir in wine mixture; scraping up any browned bits from pan. Increase heat and boil until pears are tender and syrup is thick. Return pork to pan to reheat. Arrange pork on platter and spoon sauce over pork, enjoy!