Pork and Pears with Quinoa

Published: Sep 26, 2012

Yields:

Cal/Serv:

520

Pear and butternut squash add a sweet depth to the flavor of hearty pork in this heart-healthy dish.

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Ingredients

1. Step 1Heat 4-quart saucepan water to boiling on high. Stir in quinoa, squash, and 1/2 teaspoon salt. Cook 12 minutes or until tender, stirring occasionally. Drain in large fine-mesh strainer, then set strainer over same saucepan. Cover with lid and let stand 10 minutes.
2. Step 2Meanwhile, cut pork into 1-inch-thick rounds; press each with heel of hand to flatten slightly. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
3. Step 3In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot but not smoking. Add pork in single layer. Cook 3 minutes or until well browned. Turn pork over and cook 2 to 4 minutes more or until browned and cooked through (145 degrees F). With tongs, transfer to plate.
4. Step 4To same skillet, add green onion whites and cook 1 to 2 minutes or until browned and just tender, stirring. Add pears, 1/2 teaspoon coriander, and 1/4 cup water. Cook 5 minutes or until pears are just tender and water evaporates, stirring occasionally. Add vinegar and cook 2 minutes or until pan is almost dry, stirring occasionally. Stir in accumulated pork juices.
5. Step 5While pears cook, transfer quinoa mixture to bowl. Stir in green onions, remaining tablespoon oil, remaining 1/4 teaspoon coriander, and 1/8 teaspoon salt. Serve with pork and pears.