Pink Peppered Pork with Pears

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Pink peppercorn pork, pink peppercorn pork, pink peppercorn pork

The reviews for this one were astounding; Perpetual Motion Machine asked for not just seconds, but thirds. She ate more than I did, and didn’t leave the Ninja enough for dinner. It only took about 15 minutes, so, as the Ninja recommended, I’m going to keep this one on hand for the future. Plus, it’s fun to say pink peppercorn pork.

Ingredients:

  • 1 tsp olive oil
  • 2 center cut pork loins, with bone cut out
  • 2 tsp peppercorns (pink are the best, they’re sweeter than black)
  • 1 tsp butter
  • 1 leek, cleaned and thinkly sliced
  • 2 firm Bartlet pears, cut away from the cores (need not be chopped, though)
  • 1/4 cup white wine
  • big 1/3 cup chicken broth
  • 1 tblsp fresh sage

Heat oil over medium-high heat in non-stick pan large enough to fit both chops flat. Sprinkle pork with ground pepper- either use a grinder, a mortar/pestle, or (this is what I did) an old coffee grinder. Just reserve it for exclusive spice (not coffee) grinding once you’ve used it for spices.

Add to pan and cook about 4 minutes each side, until both are nicely browned- while the first side is cooking, you’ll see the white cooked-ness spread slowly up the sides, which gives a good indicator of how quickly the pork is cooked. Remove and cover- I used a small frying pan with a lid to store the pork until we were ready to eat.

Turn heat down to medium-low, add butter and leeks and cook for about 2 minutes until the leeks soften. Add pears. Cook for 2-3 minutes if you have time and want to carmelize them a bit; otherwise add everything else, bring to a boil (this should happen almost instantly) and cook for about 3 more minutes. If you have more time, you can wait for the sauce to thicken a little, but I had to get food on the booster-seat tray.

Because I try to eat something green at dinner, once the sauce was done, I threw a few handfuls of kahl on top and put a lid on it- the heat and moisture cook the kahl nicely (I hate slimy greens, but do like greens) while I cut up the pork and some fruit for fruit salad. I just served the greens on the side, but you can mix them in, too.

Spoon sauce over pork.

Enjoy, and apparently be prepared to get up repeatedly to serve more.

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