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.
You'll also love
- Three Corn Casserole 0/5 (0 Votes)
- APPLE, RAISIN AND MINT SALSA 0/5 (0 Votes)
- Bacon Wrapped Water Chestnuts &... 0/5 (0 Votes)
- Whipped Pear Salad 2.5/5 (4 Votes)
- Pear Jelly 0/5 (0 Votes)
Review this recipe