Pork Medallions With Pears And Spaghetti Squash Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon finely grated lemon zest

1 (4 pound) spaghetti squash, halved lengthwise

8 tablespoons unsalted butter

2 tablespoons plus 1/4 cup minced shallots

2 tablespoons vegetable oil

1/4 teaspoon ground cinnamon

2 cups peeled, cored, and diced, firm-ripe pears

Chopped fresh parsley, garnish

2 tablespoons Poire William, eau de vie, or brandy

Pinch freshly grated nutmeg

1 cup dark chicken stock

1 tablespoon Essence, recipe follows

1/4 cup toasted pumpkin seeds, garnish

1/4 cup shallots

2 tablespoons dry white wine

1 teaspoon minced fresh gingerroot

1 cup all-purpose flour

8 (4-ounce) pork medallions

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