Pork with Ginger Pear Sauce
Makes 6 servings
Equipment you will need: non-stick skillet, platter, wooden spoon, liquid measuring cup, whisk
Do right away when you get home: action step 1
Preheat oven to: 375
1 Tbsp. olive oil
1. Grease a large non-stick skillet with oil and heat over high heat until hot.
2 (1 lb.) pork tenderloins ½ tsp. kosher salt ½ tsp. freshly ground black pepper
2. Sprinkle tenderloins with salt and pepper and brown on all sides in the oil, 5 to 6 minutes. Cover and cook over medium-low heat, 20-25 minutes, turning occasionally without piercing. Insert instant-read thermometer in the center of each tenderloin. When it reads 150o, transfer tenderloins to a platter (reserve the skillet and drippings), cover tenderloins with aluminium foil, and let rest for 10 minutes.
1 (16 oz.) can sliced pears in juices 2 tsp. corn starch
3. Meanwhile, drain the pear juice into a liquid measuring cup, add the corn starch, and stir with whisk until dissolved.
4 green onions Fresh ginger, grated (enough for 2 Tbsp.) – see tips
4. Slice green onions into ½ inch pieces and add with ginger to the drippings in the skillet over medium heat and cook while stirring with a wooden spoon to loosen any browned bits. Cook 1 minute, add the pears, and stir to mix.
5. Re-stir the corn starch mixture and add to the skillet. Heat to boiling, stirring until the sauce is thickened and clear, about 1 minute. Slice the tenderloins and serve with pear sauce.
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