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Fall meal: Pork, pears and salad

Oct 1st, 2013 | Category: Cooking

by Mary Ellen Carter

With the fall season comes the desire for warm comfort foods that celebrate the season and sooth the soul. The following recipes are easy to make and conttribute to a wonderful meal.


The seared pork tenderloin is a total of four ingredients, plus salt or pepper to taste, and makes a delicious course. A warm apple  and cabbage salad alongside this dish highlights the flavors or fall, followed by a dessert of poached pears with hazelnuts, cranberries and other ingredients.

Put together or separately, these dishes will please your family and your guests.

Poached Pears with Hazelnuts, cranberries, maple syrup and cheese

This is could be a salad, could be a dessert. You choose:

Served with a glass of sauternes or port and you have an elegant ending. Serve this on a bed of shredded radicchio or kale and you have a perfect salad, a fine addition to perhaps a soup for dinner.


2 large firm cooking pears, peeled, halved and cored

1 bottle of white wine (Pinot Grigio)

2 tablespoons sugar

Zest and juice of ½ lemon

½ cup roasted hazelnuts chopped

½ cup dried cranberries

2 tablespoons maple syrup

Wedge of a good quality cheese, a Stilton or blue cheese.

(I have shown here, served with a goat’s milk brie)


Roast the hazelnuts in a dry skillet until golden, about five minutes. Coarsely chop the nuts and set aside.

Place the pears in a nonreactive saucepan. Add the wine to cover the pears. Add sugar, lemon zest and juice. Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, cover and simmer gently until a thin knife inserted into the widest part of a pear easily pierces to the center, about 25 minutes.

Cut each pear about half cross into ¼ inches slices, keeping the shape intact.

Place each pear onto a plate and fan it forward. Sprinkle with hazelnuts, cranberries. Drizzle with maple syrup and add a wedge of cheese.

Serves 4

Seared Pork Tenderloin with Mustard Sauce


2 pound boneless pork tenderloin, trimmed

2 tablespoons vegetable oil

Salt and freshly cracked pepper


Preheat oven to 400 degrees.

Trim the tenderloins of fat and silver skin.

Heat vegetable oil in a large oven proof  frying pan over medium high heat. Sear the pork on all side until a nice brown color, about 2 minutes on each side.

Remove from the stove top, slather with the mustard sauce and place in the oven for 10 minutes. Let rest for 10 minutes before carving.

Serves 4

Mustard Sauce

Combine 2 tablespoons honey with 2 tablespoons Dijon mustard

Warm Apple and Cabbage Salad


2 tablespoons vegetable oil

1 medium sweet onion, chopped

1 small red cabbage, shredded

2 tart apples, cored, sliced thin

2 tablespoons cider vinegar

1/4   cup dry red wine

1 teaspoon sugar

Salt and pepper


Heat the oil in a skillet and cook the onion until golden. Add cabbage, apples and cider vinegar. Cover and cook for 10 minutes. Add wine  and sugar, cook uncovered for 5-10  minutes more. Salt and pepper to taste.

Serves 4

Published in the October 2013 issue of Grow Northwest

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