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Saturday, May 1, 2010

Elegant recipe: Pork & Pears

Pork & Pears

12 oz. pork tenderloin, trimmed of all visible fat
2 tbsp. defatted chicken stock
2 tsp. low-sodium soy sauce
1 tsp. vinegar
1 tsp. cornstarch
1/8 tsp. ground cinnamon
2 tsp. vegetable oil
2 scallions, shredded
2 tbsp. of ginger, peeled and minced
1 clove garlic, minced
2 large pears, sliced 1/4 inch thick
1 cup shredded spinach

Freeze the pork until firm enough to slice easily, about 30 minutes. Slice across the grain into thick slices. Cut into 1-inch by 2-inch pieces. In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes. In a large nonstick frying pan over medium-high heat, heat the oil for 2 minutes. Add the scallions, ginger and garlic; stir-fry for 10 seconds, or until the scallions are translucent. Add the pork and marinade. Stir-fry until the pork begins to brown, 2 to 3 minutes. Add the pears and stir-fry 1 minute. Add the spinach. Cook until the spinach begins to wilt, about 1 minute.

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