Ingredients:
1 cup Quinoa (rinsed)
1 lb. Pork Tenderloin (cut into 1-inch-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
Directions:
Prepare quinoa as label directs. Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper. In 12-inch 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. Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring. Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon 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 (145 degrees F). Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.
