Saturday, April 19, 2014


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.

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