C has become an increasingly more adventurous eater. And he loves meat dishes. I've wanted to try this with him for a while, so it worked out perfectly when we had a little pork tenderloin that we could steal from the end of our dinner preparation to make this for him. As a side note, if you're in a hurry or short on fresh pears, you can always mix a pouch of baby food (apples, pears, or apricots) into the pork puree for a similar consistency!
You need:
1/2 c. baby stock or low-sodium broth
1/3 lb. pork cutlets, tenderloin, or boneless chops (fat removed and cut into 1/2 in. cubes)
1/2 pear, peeled and chopped
1/8 tsp. nutmeg
In a small saucepan, bring the stock to a simmer. Add the pork and simmer for 10-15 minutes, or until pork is cooked through and no longer pink. Meanwhile, in a small bowl, mix the pear with the nutmeg. When the pork is finished cooking, remove with a slotted spoon (reserving the stock in the pan), and set aside. Add the pear to the stock in the pan, cover, and simmer for about 5-7 minutes, or until tender. Remove with slotted spoon (reserving the stock in the pan), and set aside. Transfer the pork to a food processor and process to a consistency your baby can handle. Add reserved cooking liquid if needed. Mash the pear. Mix the pear with the pork. Add additional cooking liquid to adjust for moistness, if needed.
Store in the fridge for up to three days or in the freezer for up to a month.
Inspired from Cooking for Baby by Lisa Barnes.
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