Pork Medallions with Pears
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- 3 c
- brown rice (minute rice)
- 2 1/2 c
- cubes of chicken bouillon
- 2 Tbsp
- vegetable oil
- 2 lb
- pork tenderloin, cut into 1
- 1 Tbsp
- olive oil, extra virgin
- 2 tsp
- fennel seeds
- green onions, sliced
- 2/3 c
- 2 clove
- garlic, minced
- pears, peeled cored and sliced
- 1 Tbsp
- lemon juice
- cubes of chicken or beef bouillon
- 2 c
PORK AND PEARS
1Trim pork tenderloin of any fat and cut into 1" medallions. Press down with the heel of your hands. Sprinkle with salt and pepper.
2In a large skillet, add olive oil then the pork medallions to pan on medium high heat and cook about 5-8 minutes until browned on each side. Transfer to a plate and cover with tinfoil to keep warm.
3Lower the heat to medium, add fennel seeds and cook for 30 seconds stirring the whole time. Add green onions, 2/3 cup water and garlic, cook for 1 minute, stirring. Add pears, lemon juice and 1/4 t. salt. Cook for about 5 minutes or until the pears begin to soften.
4Return pork to pan along with any juices. Continue cooking for about 5 minutes.
Mix together in a bowl or measuring cup two cups of water and the two beef/chicken bouillons until they are dissolved.
Add about 1/2 a cup of this to the pan to deglaze, scraping up any browned bits on the bottom.
Add the rest of liquid and allow to simmer until reduced.
***My husband added this last part and it made the pork and the pears so tender they melted in your mouth and you could cut the pork with your fork. mmmmmmm
5For the rice, put 2 1/2 cups of water into a pot, with 2 chicken bouillons, vegetable oil and salt. Bring to a boil.
Add rice, bring back to a boil, cover and lower heat to low. Cook for 5 minutes.
6Its amazing that something so good is so good for you. According to the magazine there is 415 calories, 9 g of fat per serving.
Maybe slightly different with the changes that I made but minimal.
Also, the original recipe calls for Quinoa instead of the Brown Rice. We changed it because that is what we prefer.