Description
Pork with pears - very tasty combination. And if you add a light creamy sauce, flavored with tarragon, it will make a tasty hot - on the one hand, aims on the other - simple.
Ingredients
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Pork
250 g
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Pear
1 piece
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Wine white semi-dry
75 ml
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Onion
1 piece
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Tarragon
2 piece
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Sour cream
2 Tbsp
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Butter
10 g
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Vegetable oil
1 Tbsp
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The mixture of peppers
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Salt
Cooking
Prepare the ingredients.
Wash and dry the meat. I used the neck. Cut into slices across the grain, and then into two parts.
Melt half of butter with half a tablespoon of olive oil in a wok pan and fry the meat on high heat until it is lightly browned. Flip once. Add salt, pepper. Don't put so much spice sauce compensates salinity/percenet.
Peel and chop the onion. Add to the meat. Fry, stirring for another 2-3 minutes. Remove from heat and cover.
Wash the pear. Cut in half, remove the middle. Next, slice the pear halves crosswise. If pear is small, it is better to cut along. The thickness is arbitrary, but not thinner than a half centimeter.
Fry the pears in the remaining oil until Golden brown on both sides. If the dish some time waiting for serving, the roasted fruits are better not to leave it in the pan, they will absorb too much oil. Place them on a paper towel.
Tear off the leaves from a couple sprigs of tarragon. Slice.
At the same time pour in a saucepan wine, byprivate it a few minutes, add the chopped tarragon and sour cream. Boil for another minute. Add salt and pepper to taste.
To serve, put slices of pear on the pork and watering sauce. For a side dish you can serve boiled rice with grated lemon (grate previously frozen lemon).
You can slightly change the dish. And sauce to cook together with meat. For this meat, sauteed with onions, pour wine, add the cream and tarragon. Stew for 5 minutes. In this case, you can use tarragon, dried, and the meat should be cut smaller.
No less tasty!
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