In this quick saute, vinegar and sugar are caramelized in the skillet, forming a deep, richly flavored base for the sauce. Ginger adds a spicy note that plays against the mild pork and pear. Source: EatingWell Magazine, Fall 2004

EatingWell Test Kitchen
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Ingredients

Directions

  • Season pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.

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  • Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine (stand back, as the caramel may sputter) and bring to a simmer, stirring. Add broth, pears and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for 5 minutes. Add scallions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.

Nutrition Facts

274 calories; 8.3 g total fat; 2.2 g saturated fat; 60 mg cholesterol; 274 mg sodium. 440 mg potassium; 18.4 g carbohydrates; 2.1 g fiber; 12 g sugar; 23.9 g protein; 240 IU vitamin a iu; 7 mg vitamin c; 20 mcg folate; 65 mg calcium; 1 mg iron; 31 mg magnesium; 6 g added sugar;

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