Pork Medallions with Vanilla Fig Balsamic and Pearl Onion & Pear Hash (substitute duck breasts)

• 1 1/2 to 2 lbs of center cut boneless pork loin cut into 1/2-inch slices
• 2 Tbls of Olive oil
• 1Tbls unsalted butter
• 2 almost ripe pears, halved, cored, cut into 1/4-inch slices
• 1 10 oz bag of pear onions (blanched if not frozen)
• 4 medium Yukon Gold potatoes (1 1/2 lbs), boiled until tender, cut into 1 1/4-inch pieces
• 2 tablespoons chopped sage
•  3/4 cup of chicken broth
• 1/2 cup Vanilla Fig Balsamic Vinegar

Season pork slices generously with salt and pepper.  Heat oil and butter in a large skillet over med heat.  Add pork and saute each side until golden about 3 to 4 minutes. Remove and keep warm on a plate tented with foil. Turn heat up a bit and add pearl onions, pears, and potatoes; saute until they begin to brown about 5 minutes.  Stir in sage; season with salt and pepper.  Transfer to a bowl and keep warm.

Heat same skillet over high heat. Add broth and vinegar.  Boil until reduced to a glaze, about 4 to 5 minutes.  Season with salt and pepper.

Divide hash among plates, top with pork medallions.  Drizzle with the glaze and serve.

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• Roasted Asparagus with Traditional Balsamic Vinegar & Meyer Lemon Olive Oil
• Iris’ Stuffed Portobello Mushrooms with Goat Cheese and Traditional Balsamic Vinegar
• Iris’ Endive, Pear, Orange and Almond Summer Salad w/ Black Currant Balsamic Vinegar & Blood Orange Olive Oil
• Iris’ Pork Chops with Vanilla Fig Balsamic Vinegar and Fresh Rosemary
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• Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze