Pork Medallions With Pears - cooking recipe

Ingredients

1 cup quinoa, rinsed
1 lb pork tenderloin, cut into 1-inch-thick slices
1 tablespoon olive oil (extra-virgin)
2 teaspoons fennel seeds
4 green onions, sliced
2 garlic cloves, chopped
1 1/2 lbs pears, peeled, cored, and sliced (Anjou or Bartlett)
1 tablespoon fresh lemon juice

Preparation

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 (145F).
Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.