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Pork Tenderloin, Gingered Pear Sauce 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
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 onions, cut 1/2 in. (1 cm) long 2 tsp. (10 mL) cornstarch 2 tsp. (10 mL) cold water
Pork Tenderloin, Gingered Pear Sauce

Pork Tenderloin, Gingered Pear Sauce

Rate this recipe
16 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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    SAVE UP TO $4.11
    MASTRO EXTRA VIRGIN OLIVE OIL

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    $5.88 ea.

    1 L SELECTED VARIETIES

  • 2
    pork tenderloins
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    FRESH STUFFED PORK TENDERLOIN

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    $6.99 /lb

    SELECTED VARIETIES 15.41/kg

    SAVE UP TO $2.00/LB
    Fresh Pork Tenderloin Value Pack

    Fresh Pork Tenderloin Value Pack

    $4.99 /lb

    11.00/kg


  • Salt and pepper to taste
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    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

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    66 g - 1 kg SELECTED VARIETIES

  • 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
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    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    66 g - 1 kg SELECTED VARIETIES

  • 2
    anjou or bosc pears, peeled, cored, cut into 8 pieces lengthwise
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    BOSC PEARS

    BOSC PEARS

    $1.69 /lb

    PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE 3.73/kg

    COLD SNAP PEARS

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    2 lb PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE

    CACTUS PEARS

    CACTUS PEARS

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    CASE PRODUCT OF U.S.A.

  • 1
    piece of fresh ginger, 2 in. (5 cm) long, peeled, cut into fine strips
  • 6
    green onions, cut 1/2 in. (1 cm) long
  • 2 tsp.
    (10 mL)
    cornstarch
  • 2 tsp.
    (10 mL)
    cold water
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    SAN BENEDETTO CARBONATED OR SPRING WATER

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    FIJI NATURAL WATER

    FIJI NATURAL WATER

    2 for $5.00 OR $2.99 EA.

    1 L

Imprimer ma sélection

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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