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    You are in: Home / Recipes / Pan-Fried Pork Fillet Pear Chips and Mashed Kumara and Carrot Recipe
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    Pan-Fried Pork Fillet Pear Chips and Mashed Kumara and Carrot

    Pan-Fried Pork Fillet Pear Chips and Mashed Kumara and Carrot. Photo by The Flying Chef

    1/2 Photos of Pan-Fried Pork Fillet Pear Chips and Mashed Kumara and Carrot

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    The Flying Chef's Note:

    This is a wonderful tasting dish it is a little more time consuming because of frying the pear slices, but the end result is well worth it. The entire meal can still be on the table in 40-45 minutes, so it not that huge of a recipe either. My hubby really enjoys this one and you will be surprised how tender the pork comes out cooking on the stove in this manner, as I usually marinate and roast pork or have a basting sauce.

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    Ingredients:

    Servings:

    Units: US | Metric

    Kumara and Carrot Mash

    Directions:

    1. 1
      Make pear chips first, slice pears with v-slicer or mandoline.
    2. 2
      Heat 1/4 cup vegetable oil in a large frying pan, shallow fry pear slices, in batches, until crisp, drain on absorbent paper.
    3. 3
      Pork.
    4. 4
      While kumara and carrot are cooking, heat a small amount of olive oil in a large frying pan add pork fillet and brown on all sides.
    5. 5
      Turn heat down, cook covered an extra 15-20 minutes or until cooked as desired. (remember pork will keep cooking whilst standing).
    6. 6
      Remove pork and wrap in foil to keep warm.
    7. 7
      In the same pan add chili, pear juice and vinegar,bring to the boil, add stock reduce heat to a simmer.
    8. 8
      Mix a little water with cornflour, add to sauce and stir until mixture thickens, serve with pork.
    9. 9
      Kumara and Carrot Mash.
    10. 10
      Before you start the pork heat some water in a pan add chopped kumara and carrot boil until tender, drain.
    11. 11
      Add kumara, carrot, butter and cream to a large bowl and mash until smooth, stir in sage and pepper.
    12. 12
      Mash can be reheated in a microwave so this could be made ahead of time if desired.
    13. 13
      To Serve: Slice pork thickly place atop pear chips and serve mash on the side.

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    Ratings & Reviews:

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    Nutritional Facts for Pan-Fried Pork Fillet Pear Chips and Mashed Kumara and Carrot

    Serving Size: 1 (594 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 738.3
     
    Calories from Fat 307
    41%
    Total Fat 34.1 g
    52%
    Saturated Fat 12.0 g
    60%
    Cholesterol 160.0 mg
    53%
    Sodium 607.2 mg
    25%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 10.4 g
    41%
    Sugars 21.3 g
    85%
    Protein 46.9 g
    93%

    The following items or measurements are not included:

    pear juice

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