Categories: dinner, pork tenderloin

Ingredients

• 1 cup quinoa, rinsed (or brown rice)
• 1 lb pork tenderloin, cut into 1-inch thick slices
• 1 T extra-virgin olive oil
• 2 t fennel seeds
• 4 green onions, sliced
• 2 cloves garlic, chopped
• 1 1/2 lbs ripe Anjou or Bartlett pears; peeled, cored, and sliced
• 1 T fresh lemon juice

Directions

1. Prepare quinoa or rice as label directs. Press pork with palm of hand to flatten. Sprinkle with salt and black pepper.

2. In 12-inch skillet, heat oil on med-high heat. add pork, cook 5-6 minutes or until browned on both sides, turning over once. Transfer to plate.

3. Reduce heat to medium. To same skillet, add fennel seeds, cook 30 seconds, stirring.

4. Add green onions, 1/3 cup water, and garlic. Cook 1 minute, stirring.

5. Add pears, lemon juice, and 1/4 t salt, cook 2 minutes or until pears begin to soften, stirring occasionally.

6. Return pork to pan, along with juices. Cook 3-6 minutes or until pork is slightly pink in center.

7. Serve pork with quinoa or rice, top with pear mixture. Garnish with additional green onion, if desired.

Email to a friend | Print this recipe | Back