1 Large red Bartlett pear
1 tbsp drawn butter
3 (2-oz) TURKEY BREAST MEDALLIONS
As needed kosher salt and freshly ground black pepper
1-2 tbsp drawn butter
1 oz pomegranate juice
1/2 oz balsamic vinegar
1 oz port wine
1 to 2 Whole cloves
1 Pinch fresh orange zest
Dash seasoned salt
Slice pear with a mandolin. Sear in hot pan with drawn butter.
Finish in 350 degree F oven for 6 minutes or until tender.
Season and sear medallions in drawn butter until cooked to an internal temperature of 165 degrees F. Remove turkey medallions from pan and keep warm.
Deglaze pan with port wine for 20-30 seconds. Add remaining liquids and cloves. Simmer until blended.
Add pinch of orange zest. Reduce liquid until thickened. Sprinkle with seasoned salt.
Remove pears from oven and arrange on base of heated dinner plate.
Place turkey breast on top of pear slices, then drizzle port reduction over turkey and pears.
Serve with a house herbed walnut risotto and charbroiled asparagus.