Instructions: Place the medallions in a shallow glass bowl. Pour the wine over the pork, then sprinkle the rosemary, crushed tepins, and garlic over the pork.

Cover and refrigerate for 3 to 4 hours.

Remove the medallions from the marinade and reserve the marinade. Let the medallions stand at room temperature for 10 minutes.

Heat the oil in a large frying pan and saute the medallions over medium heat, turning occasionally, for 10 to 12 minutes or until the medallions are cooked through. Remove the medallions to a warm platter.

Pour the marinade into the hot frying pan and deglaze the pan over high heat. Reduce the heat. Dissolve the arrowroot in the 1/4 cup water and stir into the pan, then stir in the salt, pepper, pears, and peach liqueur and cook for 3 to 4 minutes.

Spoon the sauce over the pork medallions, garnish with pear slices and sprigs of rosemary, and serve at once.

SERVING SUGGESTIONS: Serve with sauteed zucchini or with a corn dish such as Southwestern-Style Field Corn and Chile (see recipe).

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