I found this recipe in a Good Housekeeping magazine. We loved it and will be making it again.
1 cup quinoa, rinsed
1 lb pork tenderloin, cut into 1-inch thick slices
2 Tbsp extra virgin olive oil
2 tsp fennel seeds
4 green onions, sliced
1/3 cup water
2 cloves garlic, chopped
1 1/2 lbs ripe pears, peeled, cored, and sliced
1 Tbsp fresh lemon juice
Prepare quinoa according to the directions on the package. Press pork with your hands to flatten and sprinkle with 1/8 tsp of salt and 1/4 tsp pepper.
In a 12-inch skillet, heat the oil on medium heat. Add the pork and cook for 5-6 minutes or until browned on both sides, turning over once. Transfer to a plate.
Reduce the heat to medium. In the same skillet, add the fennel seeds and cook for 30 seconds, stirring. Add the green onions, water, and garlic and cook for 1 minutes, still stirring. Add pears, lemon juice, and 1/4 tsp salt and cook for 2 minutes or until the pears begin to soften, stirring occasionally. Return the pork to the pan, along with and juices, and cook for 3-6 minutes or until pork is slightly pink in center (145 degrees F).
We don't like our pork pink, so I cook it all the way through.
Serve pork with quinoa and top with pear mixture.