Pork Medallions with Pears
- 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
How to Make Pork Medallions with 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.