Pork Medallions With Pears Recipes

Steps:

• Prepare quinoa as label directs.
• Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
• In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
• Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring.
• Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally.
• Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145F).
• Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.

Steps:

• Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
• Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.

Steps:

• Sprinkle pork with salt and pepper.
• Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don't touch; cook about 3 minutes on each side, until browned.
• Transfer meat to a plate; cover to keep warm.
• Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
• Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
• Arrange pork on a platter and spoon the pear mixture on top.

Steps:

• Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess., In a large skillet, heat oil and butter over medium heat. Add pork; cook until tender, 1-2 minutes on each side. Remove from pan; keep warm., In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.

Steps:

• Trim fat from meat.
• Cut meat into ¼-inch slices.
• In a medium bowl combine rosemary, thyme, salt, and pepper.
• Add meat slices; toss to coat.
• In a large skillet, cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once.
• Remove meat from skillet; set aside.
• In the same skillet combine pears, maple syrup, dried cherries, and white wine.
• Bring to boiling; reduce heat.
• Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through.
• To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat.

Steps:

• 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.