Real Recipes From Real Home Cooks ®

pork medallions with pears

★★★★★ 1
a recipe by
Beth Colon
Spring Hill, FL

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.

★★★★★ 1
serves 6+
prep time 15 Min
cook time 1 Hr

Ingredients For pork medallions with pears

  • RICE
  • 3 c
    brown rice (minute rice)
  • 2 1/2 c
  • 2
    cubes of chicken bouillon
  • 2 Tbsp
    vegetable oil
  • pinch
  • 2 lb
    pork tenderloin, cut into 1
  • 1 Tbsp
    olive oil, extra virgin
  • 2 tsp
    fennel seeds
  • 4
    green onions, sliced
  • 2/3 c
  • 2 clove
    garlic, minced
  • 4
    pears, peeled cored and sliced
  • 1 Tbsp
    lemon juice
  • 2
    cubes of chicken or beef bouillon
  • 2 c

How To Make pork medallions with pears

  • 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.