Pan-Fried Pork Fillet Pear Chips and Mashed Kumara

Name: Pan-Fried Pork Fillet Pear Chips and Mashed Kumara and Carrot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g pork fillets; 2 red chilies, finely chopped (add as few or as many seeds as you like); 1 cup pear juice; 2 tablespoons balsamic vinegar; 1 teaspoon instant chicken bouillon granules; 2 teaspoons cornflour; pepper; 2 medium pears; ¼ cup vegetable oil; 750 g kumara, roughly chopped (sweet potato); 200 g carrots, roughly chopped; 40 g butter; 3 tablespoons cream; 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage; pepper

Servings: persons

800 g pork fillets
2 red chilies, finely chopped (add as few or as many seeds as you like)
1 cup pear juice
2 tablespoons balsamic vinegar
1 teaspoon instant chicken bouillon granules
2 teaspoons cornflour
pepper
2 medium pears
¼ cup vegetable oil
750 g kumara, roughly chopped (sweet potato)
200 g carrots, roughly chopped
40 g butter
3 tablespoons cream
1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage
pepper

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

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 800 g pork fillets, 2 red chilies, finely chopped (add as few or as many seeds as you like), 1 cup pear juice, 2 tablespoons balsamic vinegar, and more.

Yes, Pan-Fried Pork Fillet Pear Chips and Mashed Kumara and Carrot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Fried Pork Fillet Pear Chips and Mashed Kumara and Carrot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions