Ingredients: |
Ingredients: Bulger Wheat Pilaf:
2 c. bulger wheat
3 1/2 c. chicken broth
1 c. celery, chopped
3/4 c. butter
1 c. green onions, chopped
1/2 c. parsley, chopped
1 tbsp. lemon pepper
salt to taste
Pork Medallions:
1 lb. pork tenderloin, cut into 1-in.-thick slices
1 tbsp. extra virgin olive oil
2 tsp. fennel seeds
4 green onions, sliced
2 cloves garlic, chopped
1 1/2 lbs. ripe Anjou or Bartlett pears, peeled, cored, and sliced
1 tbsp. fresh lemon juice
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Directions: |
Directions:Bulger Wheat Pilaf:
Saute celery and green onions in 1/2 c. butter, then add bulger wheat and remaining butter. Stir until all is blended and lightly browned (~5 min.). Lower heat, add chicken broth, cover and simmer for 30 min. Garnish with parsley.
Pork Medallions:
1. Press pork with palm of hand to flatten. Sprinkle with 1/8 tsp. salt and 1/4 tsp. freshly ground black pepper.
2. In 12-in. skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
3. Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring. Add green onions, 1/3 c. water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 tsp. salt; cook 2 minutes or until pears begin to soften, stirring occasionally. Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145ºF).
4. Serve pork with bulger wheat pilaf; top with pear mixture. Garnish with additional green onion, if desired.
Serves 4 |
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