• 45minutes
  • 731calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, D, E
MineralsSelenium, Zinc, Copper, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 800 g pork fillets

  2. 2 red chilies , finely chopped (add as few or as many seeds as you like)

  3. 1 cup pear juice

  4. 2 tablespoons balsamic vinegar

  5. 1 teaspoon instant chicken bouillon granules

  6. 2 teaspoons cornflour

  7. 2 medium pears

  8. 1/4 cup vegetable oil

  9. 750 g kumara , roughly chopped (sweet potato)

  10. 200 g carrots , roughly chopped

  11. 40 g butter

  12. 3 tablespoons cream

  13. 1 tablespoon fresh sage , finely chopped or 1 teaspoon dried sage

  14. pepper

Instructions Jump to Ingredients ↑

  1. Make pear chips first, slice pears with v-slicer or mandoline.

  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. Pork.

  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. Turn heat down, cook covered an extra 15-20 minutes or until cooked as desired. (remember pork will keep cooking whilst standing).

  6. Remove pork and wrap in foil to keep warm.

  7. In the same pan add chili, pear juice and vinegar,bring to the boil, add stock reduce heat to a simmer.

  8. Mix a little water with cornflour, add to sauce and stir until mixture thickens, serve with pork.

  9. Kumara and Carrot Mash.

  10. Before you start the pork heat some water in a pan add chopped kumara and carrot boil until tender, drain.

  11. Add kumara, carrot, butter and cream to a large bowl and mash until smooth, stir in sage and pepper.

  12. Mash can be reheated in a microwave so this could be made ahead of time if desired.

  13. To Serve: Slice pork thickly place atop pear chips and serve mash on the side.


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