Pork fillet with pan-fried pears
(at time of publication)
- 500g pork fillet, trimmed
- 2 large ripe pears, peeled, cored, cut in thin wedges
- ⅓ cup liquid salt-reduced chicken stock
- ⅓ cup white wine
- 1 lemon, 1 teaspoon zest
- 2 tablespoons currants
- 2 cups mashed cooked kumarasweet-potatoX
- 1 head broccoli OR 2 bunches broccolini, steamed
- 4 cups steamed courgetteszucchini, summer squashX
1 Preheat oven to 180°C. Spray a frying pan with oil and place over a medium-high heat. Cook pork for 2 minutes each side or until browned. Transfer to a baking tray and roast for 8-10 minutes or until just cooked through. Transfer pork to a plate, cover and rest for 5 minutes.
2 Meanwhile, return pan to medium-high heat. Add pears and cook, stirring occasionally, for 3-4 minutes or until golden. Add stock, wine, lemon zest and currants. Simmer for 2-3 minutes until pears are tender and liquid has reduced by half. Remove from heat and keep warm.
3 Slice pork into 1cm-thick slices. Serve with kumara mash, broccoli and courgettes. Spoon pears, currants and pan juices over pork before serving.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 2g
Dietary fibre 9g
Make it gluten free: Use gluten-free stock.
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