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Gingered Pork With Asian Pears

Healthycooking's picture
Ingredients
  Firm ripe pears 1 1⁄2 Pound, peeled, cored and thinly sliced (3 Large, Asian / Regular, 680 Gram)
  Cider vinegar 45 Milliliter (3 Tablespoon)
  Vegetable oil 1 Teaspoon
  Pork tenderloin 1 Pound, trimmed of fat and cut into 1 inch chunks (455 Gram)
  Firmly packed brown sugar 2 Tablespoon
  Dry white wine 160 Milliliter (2/3 Cup)
  Defatted reduced sodium chicken broth 160 Milliliter (2/3 Cup, Fat Free)
  Minced fresh ginger 2 Teaspoon
  Cornstarch 4 Teaspoon, blended with 4 teaspoons cold water
  Cold water 4 Teaspoon
  Spinach 25 Gram, finely shredded to make 3/4 cup
Directions

1. In a large bowl, gently mix pears and 1 tablespoon (15 ml) of the vinegar. Set aside.
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add pork and stir-fry until lightly browned on outside and no longer pink in center; cut to test (about 8 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove meat from pan with a slotted spoon; keep warm.
3. Add sugar and remaining 2 tablespoons (30 ml) vinegar to pan. Bring to a boil; then boil, stirring, for 1 minute. Add wine, broth, and ginger; return to a boil. Boil, stirring, for 3 minutes. Add pears and cook, gently turning pears often, until pears are heated through (about 3 minutes). Stir cornstarch mixture well and pour into pan. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes).
4. Remove pan from heat; return meat to pan and mix gently but thoroughly. Gently stir in spinach

Recipe Summary

Cuisine: 
Asian
Ingredient: 
Pork
Interest: 
Quick

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