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Pork Tenderloin, Gingered Pear Sauce
2013-08-06
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
Metro
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
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME
Ingredients
-
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
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
Legal Notice
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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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