Pork Medallions with Pears and Quinoa.  I recently made this for the family and everyone loved it although a few chose not to eat the pears.  It is a delicious meal that is low in calories, fat, cholesterol, and sodium.  As listed this is said to serve 4; however, in our house 4 had dinner and there were leftovers.  We started with a salad.

Here is your ingredient list:

• 1 cup quinoa, rinsed
• 1 lb pork tenderloin, cut into 1 inch thick slices
• 4 sliced green onions
• 1 tbsp EVOO
• 2 chopped garlic cloves
• 1 to 1 1/2 lbs ripe pears, peeled, cored, and sliced (I cut 8 wedges from each pear)
• 1 tbsp fresh lemon juice
• 1/3 cup water
• 2 tsp fennel seeds (I don't like fennel so I did not use this ingredient).

Start cooking the quinoa according to label directions

Press the pork slices with your palm to flatten them a bit.

Sprinkle the pork with some salt and pepper

Heat a large skillet on medium-high and add the oil until heated.  Add the pork and cook until browned on both sides (5-6 minutes).  Transfer the pork to a plate.

Reduce the heat to medium and add the fennel seeds to the skillet cooking for 30 seconds while stirring.  Add the green onions, 1/3 cup of water, and garlic - cook for 1 minute while stirring.  Add the pears and lemon juice (and salt to taste).  Cook for 2-4 minutes until the pears begin to soften.

Return the pork to the pan along with any juices and cook 3-6 minutes until the pork is done.

To plate - spoon some quinoa onto the middle of the plate and top with the pork and pear mixture.  You can garnish with more green onions if you like.

Happy eating

K