Saturday, April 19, 2014

PORK MEDALLIONS WITH PEARS

1 cup quinoa, rinsed
1 lb pork tenderloin, cut into 1-inch thick slices
1/8 + 1/4 tsp salt, divided
1/4 tsp freshly ground black pepper
1 tbsp extra-virgin olive oil
2 tsp fennel seeds
4 green onions, sliced (+ additional for garnish, if desired)
1/3 cup water
2 garlic cloves, chopped
1 1/2 lbs ripe Anjou or Bartlett pears, peeled, cored, sliced
1 tbsp lemon juice

Prepare quinoa as directed on package.

Flatten pork cuts with the palm of your hand; sprinkle with the 1/8 tsp salt and the pepper.

In a 12-inch skillet, heat the oil on medium-high; add pork medallions. Cook 5 to 6 minutes or until browned on both sides, turning after about 3 minutes. Transfer pork to a plate.

Reduce the heat to medium; add the fennel seeds to the skillet cooking about 30 seconds while stirring. Add the green onions, water, and garlic; cook for a minute, stirring. Add the pears and lemon juice with the remaining 1/4 tsp salt; cook 2 minutes until pears begin to soften, stirring occasionally.

Return the pork to the pan along with any juices that have gathered on the plate. Cook approximately 5-7 minutes or until pork is cooked through.

To serve, place quinoa on serving plate and top with the pork. Pour pear mixture overall. Garnish with additional green onion, if desired.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.