Pears are a delicious combination with lean pork tenderloin. Enjoy this easy stirfry over your favourite whole grain noodles, rice or quinoa.
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2013.
- 2 tsp (10 mL) canola oil
- 1 onion, thinly sliced
- 1 pork tenderloin (about 12 oz/375 g), sliced in thin strips
- 3 cloves garlic, minced
- 1 tbsp (15 mL) chopped fresh thyme leaves
- 2 firm but ripe pears, cored and thinly sliced
- 2 tbsp (25 mL) sodium reduced soy sauce
- 1 tbsp (15 mL) liquid honey
- In a large nonstick skillet, heat oil over medium-high heat and cook onion for 3 minutes or until starting to brown. Add pork, garlic and half of the thyme and stir for about 5 minutes or until starting to brown. Remove to a plate and return skillet to medium heat.
- Add pears, remaining thyme, soy sauce and honey to skillet and cook for about 3 minutes or until pear starts to exude juices and brown. Return pork mixture to skillet and cook, stirring for about 2 minutes or until pear is tender and pork has a hint of pink inside.
Tip: You can use Bosc, Bartlett or Anjou pears for this recipe, leaving the skin on adds colour and increases the fibre.
Posted: February 2013