It’s Springtime. Let’s revive our spirits with an easy recipe that’s sure to give you more time in the sun.

Main Course / March 3, 2022

It was 81 degrees today my friends. I was in heaven. This called for a ceremonial gesture, so I uncovered my patio furniture and celebrated proper-like, pouring myself a refreshing glass of Pinot Grigio and making a phone call to my best friend. As I pulled back the golden covers, revealing the thick, gray cushions, pewter colored wicker, and brightly colored pillows that have been tucked away since early November, my heart soared. Even after several snowstorms there was no evidence of wear. I am happy to report the chairs looked brand new, inviting me to push myself deep into their softness and sneak in a much-needed afternoon nap.

When spring approaches, like an old friend you’re longing to see, it’s only natural that you begin to yearn for the familiar. To awaken the things tucked away last fall with a melancholy heart suddenly seems urgent and necessary. It had been a longer than usual winter. Even for a whiny southerner like me. Why, I even caught a glimpse of a gorgeous red cardinal which in my mind means flip flop season is just days away.

I love when the weather starts teasing us like this, with her whispers of warmth and late golden sunsets. It begs for outdoor entertaining. And when it comes to food, I look for things that don’t keep me tethered to the kitchen. I want fresh, tasty, and beautiful. I need vitamin D. So, I want something that screams to me to get it on the plate FAST and bring each morsel to my mouth while sitting on said cushions and waving at said Cardinal.

I happy to say you’ll love this month’s recipe for the same reasons, created with one of my all-time favorite ingredients from Olive This! The delicious Cinnamon Pear Balsamic. Over the years I have invented quite a few recipes that feature this sweet but spicy, and very intense vinegar. So just to pay homage to the things that have been tucked away, I reached back and revived a recipe for a stir-fry that was always a crowd pleaser and tweaked it just for you. What I love about it is how quickly it comes together. The marinate, quite frankly, MAKES THE WHOLE THING. And the intentional use of pantry ingredients makes you feel like a genius. Canned pears offer an amazing canvas to soak up all the flavors. Sharp fresh ginger brings in the freshness. And by slicing the pork loin VEEERY thin, it cooks in almost no time at all. It nearly takes longer to grab forks out of the drawer than it does to bring this dish to fruition.
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Take a look, download the recipe, dust off your patio, and make friends with the sun. She’s here to stay for months to come.

Marinated Pork & Pear Stir-Fry with Cashews

Many folks don’t know that cinnamon is a hot spice. Which makes it a logical choice for Asian dishes. Especially with things like pork or chicken. By utilizing pre-made ingredients like canned pears, hoisin sauce, and crunchy cashews, you’ll find yourself at the starting gate of deliciousness as you whip up a stir-fry full of interest and surprise.

INGREDIENTS:

10 ounces lean pork tenderloin sliced into very thin strips

3 C cooked jasmine rice

1/3 C cashew pieces

2 large celery stalks sliced

3/4 C canned pears drained and cut into chunks

1 t chili flakes (can add more if desired)

1 T fresh grated gingerroot

Handful chopped fresh parsley

Chopped fresh cilantro & scallions for garnish

3-4 T Hoisin sauce

½ t salt

¼ t black pepper

2 olive oil

 

Marinade:

1/3 C soy sauce

¼ C Olive This! Cinnamon Pear Vinegar

2 T olive or vegetable oil

2 T sesame oil

3 large cloves garlic sliced

¾ t kosher salt

¼ t black pepper

2 T Juice of 1 tangerine

1 T Juice of 1 lime

METHOD:

  • Place thin strips of pork in a wide shallow bowl and add all the marinade ingredients. Stir very well. Cover. Refrigerate and turn the pork often into the marinade during the 3 hours it sits. Using the pork loin is the best as the more tender the meat the better this dish!
  • While rice is cooking, heat a medium sized saucepan to very hot and add oil. Add the celery, chili flakes, and stirfry for a minute. Now add the pork and all the marinade, as well as the chopped ginger. Stir and cook for only a minute or two, just long enough for the garlic to get fragrant and the pork to turn brown. The very thin pork cooks fast!
  • Add the salt and pepper, the drained pears, and stir a bit more to incorporate. Then add the hoisin ­sauce and about 2 T of the chopped parsley. Stir.
  • Serve over rice and garnish with more parsley, or you can garnish with cilantro, or even scallions.
Camine Pappas

Hi! I'm Camine Pappas

I have a deep desire to radically transform our everyday approach to cooking by insisting we view the process through a lens of gratitude and wonder.
I help you master and interpret the short-list of core techniques and processes you will need to begin achieving culinary success so everyone wearing an apron can find a way to make friends with the science of cooking and fall in love with all its possibilities.


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