Pork Medallions with Pears

Beth Colon

By
@bethcolon

I got this recipe from Good Housekeeping Magazine when I was looking for healthier meals for the family. I altered the recipe a little bit. Give it a try, I'm sure you will like it as much as we do.


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Serves:

6+

Prep:

15 Min

Cook:

1 Hr

Ingredients

RICE

3 c
brown rice (minute rice)
2 1/2 c
water
2
cubes of chicken bouillon
2 Tbsp
vegetable oil
pinch
salt

PORK AND PEARS

2 lb
pork tenderloin, cut into 1
1 Tbsp
olive oil, extra virgin
2 tsp
fennel seeds
4
green onions, sliced
2/3 c
water
2 clove
garlic, minced
4
pears, peeled cored and sliced
1 Tbsp
lemon juice
2
cubes of chicken or beef bouillon
2 c
water

Directions Step-By-Step

1
Trim pork tenderloin of any fat and cut into 1" medallions. Press down with the heel of your hands. Sprinkle with salt and pepper.
2
In 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.
3
Lower 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.
4
Return 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
5
For 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.
6
Its 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.

About this Recipe

Course/Dish: Pork
Other Tag: Healthy