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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


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 23.9g; carbohydrates 18.4g; dietary fiber 2.1g; sugars 11.8g; fat 8.3g; saturated fat 2.2g; cholesterol 59.9mg; vitamin a iu 240.3IU; vitamin c 6.7mg; folate 20.4mcg; calcium 65.2mg; iron 1.4mg; magnesium 31mg; potassium 439.9mg; sodium 274.4mg; thiamin 0.4mg; added sugar 6g.

1/2 fruit, 1/2 other carbohydrate, 3 lean meat, 1 fat