Beurre Bosc pears are also becoming a favourite of mine especially when roasted. The soft buttery sweetness of roasted pears compliment pork beautifully. These served pan fried pork and a simple green leaf salad scattered with crumbled blue cheese was a delicious and quick mid week dinner.
Pork with Caramalised Pear and Blue Cheese
(recipe adapted for www.Taste.com)
ProPoints per serve: 10
4 Beurre Bosc pears, quartered
800 grams pork scotch fillet, sliced
green salad leaves
200 grams roquefort blue cheese or similar
Preheat oven to 180 degrees Celsius.
Line a baking tray with foil and spray with cooking spray. Place pears on tray and spray with cooking spray. Bake in oven for 20 - 25 minutes, turning once, until caramalized and tender. Remove and keep warm.
Meanwhile spray a frying pan with cooking spray. Cook pork steaks for 3 - 5 minutes on each side or until cooked to your liking. Remove from heat and allow to rest for 5 minutes.
Divide salad pears and pork amongst serving plates and sprinkle with crumbled blue cheese. Drizzle pork with pan juices if desired.
(Click here for a printable version of this recipe)