Vanilla Cider Pork with Pears

foodiewife-kitchen.blogspot.com November 12, 2009

Vanilla Cider Pork with Pears

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    Tablespoons unsalted butter

  • 3

    Bosc pears, peeled, cored and quartered

  • 1

    lb. pork tenderloin, trimmed, sliced into twelve 1" thick medallions, seasoned

  • ½

    cup all-purpose flour

  • 1

    cup chicken broth (I didn't use this, and it turned out fine)

  • ½

    cup hard apple cider (or fresh apple cider)

  • ½

    cup white wine

  • cup heavy cream

  • 1

    vanilla bean, split lengthwise and scraped

  • Salt & pepper to taste

Directions

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.


Nutrition

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