Tuesday, March 20, 2012

Pork with Caramalised Pear and Blue Cheese

Honestly I love blue cheese even though I know I shouldn't so the chance to serve it as a component of a dinner meal was too hard to resist especially as we had some Roquefort in the house.  I have refrained from eating it straight from the fridge so at least I had a little will power I guess.

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)

Serves: 4
ProPoints per serve: 10
cooking spray
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)

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