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Vanilla Cider Pork with Pears

By

foodiewife-kitchen.blogspot.com

November 12, 2009

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Ingredients

  • 3 Tablespoons unsalted butter
  • 3 Bosc pears, peeled, cored and quartered
  • 1 lb. pork tenderloin, trimmed, sliced into twelve 1" thick medallions, seasoned
  • 1/2 cup all-purpose flour
  • 1 cup chicken broth (I didn't use this, and it turned out fine)
  • 1/2 cup hard apple cider (or fresh apple cider)
  • 1/2 cup white wine
  • 1/3 cup heavy cream
  • 1 vanilla bean, split lengthwise and scraped
  • Salt & pepper to taste

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Directions

I like to cut my medallions in 2" thickness, cover it with plastic and flatten them with a mallet (or a very heavy skillet).

Season the flour with salt & pepper and whisk together. Dredge the pork in the flour. Set aside.

In a large skillet (not nonstick), melt butter over medium-high heat. Add pears and sauté until lightly browned on all sides; remove from pan.

Add a little bit of olive oil (1-2 Tbsp.) to the pan and heat to medium high. Add pork medallions to the same pan, sautéing for 2-3 minutes on each side; turn over when golden brown and cook for 2-3 minutes more; remove from pan.

Deglaze the pan by adding the white wine, on a medium high heat (or use broth instead of wine) Add cider and cream; add to the pan and bring to a boil, then add vanilla pod and seeds.
*NOTE: I used a vanilla paste, which is more cost effective. I stocked up on this from Trader Joe's and am hoping they will carry it again.
Boil the sauce until reduced by half, about 4 minutes.

Return pears and pork to the pan (pork on the bottom) along with any accumulated juices.

Boil until thicker, about 4-6 minutes. (The sauce will also thicken a bit when it's removed from the heat.) Season with salt and pepper before serving.

I like to cut my medallions in 2" thickness, cover it with plastic and flatten them with a mallet (or a very heavy skillet).

Season the flour with salt & pepper and whisk together. Dredge the pork in the flour. Set aside.

In a large skillet (not nonstick), melt butter over medium-high heat. Add pears and sauté until lightly browned on all sides; remove from pan.

Add a little bit of olive oil (1-2 Tbsp.) to the pan and heat to medium high. Add pork medallions to the same pan, sautéing for 2-3 minutes on each side; turn over when golden brown and cook for 2-3 minutes more; remove from pan.

Deglaze the pan by adding the white wine, on a medium high heat (or use broth instead of wine) Add cider and cream; add to the pan and bring to a boil, then add vanilla pod and seeds.
*NOTE: I used a vanilla paste, which is more cost effective. I stocked up on this from Trader Joe's and am hoping they will carry it again.
Boil the sauce until reduced by half, about 4 minutes.

Return pears and pork to the pan (pork on the bottom) along with any accumulated juices.

Boil until thicker, about 4-6 minutes. (The sauce will also thicken a bit when it's removed from the heat.) Season with salt and pepper before serving.

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