Farmers’ Favourite Pork and Pears
Create a new twist on a classic. Melt-in-your mouth pork tenderloin, local pears and the luscious taste of cream will make this pork dish your family’s favourite, too.
- Prep: 5 min - 10 min
- Cooking: 15 min - 20 min
Ingredients
- 1 pork tenderloin (about 1 lb/450 g)
- Salt and pepper to taste
- 1 tbsp (15 mL) butter
- 1 onion cut in half lengthwise and thinly sliced
- 1/2 tsp (2 mL) dried thyme
- 2 pears sliced
- 1 tbsp (15 mL) all-purpose flour
- 2 tsp (10 mL) Dijon mustard or dry mustard
- 1 cup (250 mL) 10 % cream or 18 % cream
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Preparation
Cut pork tenderloin crosswise into medallions about 1-inch (2 1/2 cm) thick; season with salt and pepper. In a large skillet, melt butter over medium-high heat. Brown pork, turning once, for about 2 min per side; transfer to a plate.
Add onion and thyme to skillet and sauté for about 2 min or until starting to soften. Add pears and sauté for 2 min or until starting to wilt.
Whisk flour and mustard into cream; pour into skillet and bring to a simmer, stirring constantly. Return pork to skillet with any accumulated juices, turning to coat in sauce. Reduce heat and simmer, stirring often, for about 3 min or until just a hint of pink remains in pork and sauce is thickened. Season to taste with salt and pepper.
Tips
You can use four boneless pork loin chops in place of the pork tenderloin. Use chops that are 3/4- to 1-inch (2 to 2.5 cm) thick for the best texture.
Nutritional information
Per serving| Energy: | 312 Calories |
| Protein: | 29 g |
| Carbohydrate: | 13 g |
| Fat: | 13 g |
| Fibre: | 3.4 mg |
| Sodium: | 161 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 8 % / 89 mg |
| Thiamin: | 101 % |
| Vitamin B6: | 59 % |
| Vitamin B12: | 42 % |
| Niacin: | 38 % |
