1. Season pork with salt and pepper. Heat oil
in a large nonstick skillet over medium-high
heat. Add pork and cook until browned and just
cooked through, 2 to 3 minutes per side.
Transfer to a plate and keep warm. Pour off fat
from the pan.
2. Add vinegar and sugar to the pan; stir to
dissolve the sugar. Cook over medium-high heat
until the syrup turns dark amber, 10 to 20
seconds. Pour in wine (stand back, as the
caramel may sputter) and bring to a simmer,
stirring. Add broth, pears and ginger; bring to
a simmer. Cook, uncovered, turning the pears
occasionally, for 5 minutes. Add scallions and
cook until the pears are tender, about 2
minutes more. Add the cornstarch mixture and
cook, stirring, until lightly thickened. Reduce
heat to low and return the pork and any
accumulated juices to the pan; turn to coat
with the sauce. Serve immediately.
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