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Was a Valentines Day dinner in this house, I used red pears. The flambe part was fun, my son left the area quickly, I think he thought I was about to burn the house down, he'd be great in an emergency!! The flavours in this dish are superb, thanks Dorothy. =)

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Evie* February 14, 2002

Ok, so I botched the flambe part but it was still delicious. Also threw half apples and half pears and it still worked!

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Gay Gilmore December 26, 2001

Wowwee! This was fun and no singed eye brows. I used Asian apple pears (there are a lot of locally grown ones around this year) and they were delicious. Thanks for another great recipe Dorothy. Cheers Bergy

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Bergy October 15, 2001

Sorry but i just wasn't crazy about this. The slow browning of the pork medallions, followed by further simmering, seemed to toughen up the tenderloin. The flambe part was pretty exciting - we had flames about 2 feet high, and had to quickly take the pan off the stove or risk setting the grease-trap of my over-range fan on fire! Maybe 1/3c is too much. No one wanted to eat the poached pears (they just didn't look very appealing, somehow). The pears did add a nice sweet flavour to the meat though.

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incdeb October 03, 2004
Pork Tenderloin Flambe With Pears