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Thursday, July 31, 2014

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Pork & Pears

Pork & Pears
Bring together the flavors of pork and pears in this crockpot thriller. Let it cook all day and come home to a great meal. Serve with potatoes or rice.
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At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Healthy Eating
Makes
4 servings
Ingredients
    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
Methods/steps
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.
Additional Tips
Ready in 1 hour
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