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Pork Medallions with Pears and Spaghetti Squash

Serves 4


8 (4-ounce) pork medallions


1 (4 pound) spaghetti squash
1 tsp Gingerroot, fresh
1 tsp Lemon, zest
1 Parsley, fresh
2 cups Pears, firm ripe
10 tbsp Shallot

Canned Goods

1 cup Chicken stock, dark

Baking & Spices

1 cup All-purpose flour
1/4 tsp Cinnamon, ground
1 Pinch Nutmeg

Oils & Vinegars

2 tbsp Vegetable oil

Nuts & Seeds

1/4 cup Pumpkin seeds, toasted


8 tbsp Butter, unsalted

Beer, Wine & Liquor

2 tbsp White wine, dry


1 tablespoon Essence, recipe follows
2 tablespoons Poire William, eau de vie, or brandy
  • Susan Knauff

    #paleo Pork Medallions with Pears and Spaghetti Squash: 4 lb spaghetti squash; 8 T unsalted butter; 2 T + ¼ C minced shallots; ¼ t ground cinnamon; Pinch freshly grated nutmeg; 1 C Almond flour; 1 T Emerils' Essence; 8 (4-ounce) pork medallions; 2 T olive oil; ¼ C shallots; 2 C peeled, cored, diced, firm-ripe pears; 1 t minced ginger root; 1 t lemon zest; 2 T dry white wine; 2 T Poire William or brandy; 1 C dark chicken stock; Chopped parsley and ¼ C toasted pumpkin seeds, garnish

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