Pork Medallions with Pears

2
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.

Rating:

★★★★★ 1 vote

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

How to Make Pork Medallions with Pears

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.

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