- 2 firm medium sized green pears, stem removed and cored
- 1/4 medium onion, finely chopped
- 1 tablespoon minced fresh oregano
- 1/2 tablespoon mustard seed oil
- 1 teaspoon lemon flavoured cracked peppercorns
- 600g pork fillet, trimmed completely and cut into medallions, 3-4cms thick
- Spray olive oil
- 1/4 cup chicken stock - massel salt reduced
- 200g spinach leaves
| - Preheat oven 180°C or 160°C fan force
- Halve the pears and cut into 16 wedges - combine the onion, oregano, mustard seed oil and peppercorns; toss the pear wedges in the onion mixture
- Lightly spray the pork with olive oil and seal in a hot non-stick frying pan - place into a baking tray and cook for 8 -10 minutes in the oven or until the pork is firm (cooking time will depend on the thickness of your sliced pork)
- Reheat the non-stick pan to medium and tip the pear wedges into it and cook until lightly browned, turning often
- To cook the spinach, heat the stock until boiling and then tip in the spinach leaves. Toss in the wok to cook - be aware that the spinach cooks very quickly
- To serve, pile equal amounts of the spinach onto the centre of each plate - top with equal quantities of pork. Top with pear wedges or serve them around to one side
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