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Pork Tenderloin, Gingered Pear Sauce https://www.metro.ca/userfiles/image/recipes/filet-porc-sauce-poires-gingembre-4938.jpg PT25M PT20M PT45M
In a large frying pan, heat the oil and cook the pork tenderloins until the meat is browned and a little pink inside. Season.Remove from the heat and keep warm.Add the cider vinegar and sugar to the pan; stir to dissolve.Cook over medium-high heat for about 1 minute or until the syrup turns amber.Add the white wine and chicken broth; cook and stir for about 30 seconds or until the caramel dissolves.Add the pear pieces and ginger for 3 minutes. Turn the pear occasionally as they cook.Add the green onions and cook for about 2 minutes or until the pear morsels are tender.In a small bowl, dissolve the cornstarch in the water.Whisk the cornstarch mixture into the pear sauce; the sauce will thicken right away.Reduce the heat to low and add the reserved tenderloins with the accumulated cooking juices.Turn the meat to coat it well with the sauce. Let simmer for about 1 minute or until the meat is warmed.Serve with gingered pear sauce.
4
3 17 5 1
2 tsp. (10 mL) extra virgin olive oil 2 pork tenderloins Salt and pepper to taste 3 Tbsp. (45 mL) cider vinegar 2 Tbsp. (30 mL) sugar 2/3 cup (170 mL) dry white wine 2/3 cup (170 mL) chicken broth 2 anjou or bosc pears, peeled, cored, cut into 8 pieces lengthwise 1 piece of fresh ginger, 2 in. (5 cm) long, peeled, cut into fine strips 6 green onion, cut 1/2 in. (1 cm) long 2 tsp. (10 mL) cornstarch 2 tsp. (10 mL) cold water
Pork Tenderloin, Gingered Pear Sauce

Pork Tenderloin, Gingered Pear Sauce

Rate this recipe
17 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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  • 2
    pork tenderloins
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  • Salt and pepper to taste
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  • 3 Tbsp.
    (45 mL)
    cider vinegar
  • 2 Tbsp.
    (30 mL)
    sugar
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  • 2/3 cup
    (170 mL)
    dry white wine
  • 2/3 cup
    (170 mL)
    chicken broth
  • 2
    anjou or bosc pears, peeled, cored, cut into 8 pieces lengthwise
  • 1
    piece of fresh ginger, 2 in. (5 cm) long, peeled, cut into fine strips
  • 6
    green onion, cut 1/2 in. (1 cm) long
  • 2 tsp.
    (10 mL)
    cornstarch
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  • 2 tsp.
    (10 mL)
    cold water
Imprimer ma sélection

Preparation

In a large frying pan, heat the oil and cook the pork tenderloins until the meat is browned and a little pink inside. Season.

Remove from the heat and keep warm.

Add the cider vinegar and sugar to the pan; stir to dissolve.

Cook over medium-high heat for about 1 minute or until the syrup turns amber.

Add the white wine and chicken broth; cook and stir for about 30 seconds or until the caramel dissolves.

Add the pear pieces and ginger for 3 minutes. Turn the pear occasionally as they cook.

Add the green onions and cook for about 2 minutes or until the pear morsels are tender.

In a small bowl, dissolve the cornstarch in the water.

Whisk the cornstarch mixture into the pear sauce; the sauce will thicken right away.

Reduce the heat to low and add the reserved tenderloins with the accumulated cooking juices.

Turn the meat to coat it well with the sauce. Let simmer for about 1 minute or until the meat is warmed.

Serve with gingered pear sauce.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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