Recipe by The Flying Chef
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.
- 800 g pork fillets
- 2 red chilies, finely chopped (add as few or as many seeds as you like)
- 1 cup pear juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon instant chicken bouillon granules
- 2 teaspoons cornflour
- 2 medium pears
- 1⁄4 cup vegetable oil
Kumara and Carrot Mash
- 750 g kumara, roughly chopped (sweet potato)
- 200 g carrots, roughly chopped
- 40 g butter
- 3 tablespoons cream
- 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage
Directions See How It's Made
- Make pear chips first, slice pears with v-slicer or mandoline.
- Heat 1/4 cup vegetable oil in a large frying pan, shallow fry pear slices, in batches, until crisp, drain on absorbent paper.
- 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.
- Turn heat down, cook covered an extra 15-20 minutes or until cooked as desired. (remember pork will keep cooking whilst standing).
- Remove pork and wrap in foil to keep warm.
- In the same pan add chili, pear juice and vinegar,bring to the boil, add stock reduce heat to a simmer.
- Mix a little water with cornflour, add to sauce and stir until mixture thickens, serve with pork.
- Kumara and Carrot Mash.
- Before you start the pork heat some water in a pan add chopped kumara and carrot boil until tender, drain.
- Add kumara, carrot, butter and cream to a large bowl and mash until smooth, stir in sage and pepper.
- Mash can be reheated in a microwave so this could be made ahead of time if desired.
- To Serve: Slice pork thickly place atop pear chips and serve mash on the side.