Pork medaillions with Éphémère Pear






• 2 large pork tenderloins, fat trimmed off and cut into 2.5 cm medallions

• 1/2 cup Éphémère Pear

• 1 tablespoon maple syrup

• Salt and ground pepper

• Olive oil



• 2 tablespoons butter

• 1 1/2 red onion, cut in half then finely chopped

• 2 ripe pears, peeled and finely diced

• 3 tablespoons Éphémère Pear

• 1 tablespoon balsamic vinegar



• 1 stalk of Swiss chard, washed and cut into 2 cm pieces (stems and leaves)

• 3 tablespoons butter

• Salt and ground peppe

A participation of

Samuel Joubert



• Place medallions in a large air-tight container and pour beer on top. Add maple syrup, salt and pepper and cover. Stir well and place in refrigerator for 2 hours.

• In a big skillet at medium heat, melt the butter and add the onions with the pears. Cook slowly for about 15-20 minutes until very soft, stirring often. Add the vinegar and beer at half the cooking time. Remove from heat but keep warm.

• Remove meat from refrigerator and drain. In another big skillet at medium temp, heat a drizzle of olive oil and color the medallions about 5 minutes on each side, until lightly pink inside.

• Meanwhile, melt 3 tablespoons of butter in a big pan or wok at high heat. Cook the chard for about 3-4 minutes while stirring often. Season with salt and pepper.

• Place a layer of Swiss chard in the bottom of the plate (slightly drain before), place a couple of medallions on top and garnish with the chutney.

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