If using quiona, spread on cookie sheet and toast in toaster oven at 350 degrees for about 8 minutes. Cook according to package directions.
Press pork with palm of hand to flatten. Sprinkle with himalayan salt and pepper on both sides.
In a 12 inch skillet, heat oil on medium high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring. Add green onions, 1/3 cup water and garlic. Cook 1 minute, stirring. Add pears, lemon juice and 1/4 teaspoon himalayan salt; cook 2 minutes or until pears begin to soften, stirring occasionally.
Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center.
Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (364g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 42 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 6.5mg||0 %|
|Potassium 587.3mg||15 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 55g|
|Protein 9.1g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 325
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