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Pork Medallions with Vanilla Rum Cream Sauce


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  • One 12 oz pork tenderloin
  • 1 small vanilla bean
  • 2 Tbsp dark rum
  • 3 Tbsp flour
  • salt and pepper
  • 2Tbsp vegetable oil
  • 1 Tbsp butter
  • ¼ cup water
  • ¼ cup whipping cream



Step 1

Trim pork and remove any silverskin. Cut into 6 equal pieces. Place each piece between 2 sheets of plastic wrap. Using a meat mallet, flatten each piece to a ¼ inch thickness. Cut the vanilla bean lengthwise and using a small knife scrape out the black seeds. Place in a small bowl and add the rum. Cut the bean in half again and add to the bowl. Place the flour on a plate and season. Dip the pork medallions into the flour, coating lightly. In a large frying pan, heat the oil and butter, add the pork and cook until browned. Keep warm. Pour out any fat and then add water and stir, scraping up the browned pieces from the bottom. Add the rum, vanilla seeds and bean, reduce heat and then add the cream. Simmer gently until sauce is thickened. Return pork to pan and coat with sauce. Serve over pasta with sauce and your favourite vegetable.

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