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    Ingredients

    Meat

    • 8 (4-ounce) pork medallions

    Produce

    • 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

    Dairy

    • 8 tbsp Butter, unsalted

    Beer, Wine & Liquor

    • 2 tbsp White wine, dry

    Other

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

    #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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    1 comment

    • 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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