pork medallions with pears

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.
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