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1
Make pear chips first, slice pears with v-slicer or mandoline.
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2
Heat 1/4 cup vegetable oil in a large frying pan, shallow fry pear slices, in batches, until crisp, drain on absorbent paper.
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3
Pork.
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4
While kumara and carrot are cooking, heat a small amount of olive oil in a large frying pan add pork fillet and brown on all sides.
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5
Turn heat down, cook covered an extra 15-20 minutes or until cooked as desired.
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6
(remember pork will keep cooking whilst standing).
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7
Remove pork and wrap in foil to keep warm.
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8
In the same pan add chili, pear juice and vinegar,bring to the boil, add stock reduce heat to a simmer.
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9
Mix a little water with cornflour, add to sauce and stir until mixture thickens, serve with pork.
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10
Kumara and Carrot Mash.
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11
Before you start the pork heat some water in a pan add chopped kumara and carrot boil until tender, drain.
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12
Add kumara, carrot, butter and cream to a large bowl and mash until smooth, stir in sage and pepper.
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13
Mash can be reheated in a microwave so this could be made ahead of time if desired.
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14
To Serve: Slice pork thickly place atop pear chips and serve mash on the side.
