Vanilla Cider Pork with Pears

The combination of fresh pears, caramelized in butter, browned pork tenderloin medallions and a subtle hint of vanilla makes all the flavor layers come together and it's got a "wow" factor.

Course Main Course

Cuisine American

Keyword Pork With Pears, Vanilla Cider Pork with Pears

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 455kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

3 tablespoons unsalted butter
3 pears peeled, cored and quartered
1 pound pork tenderloin trimmed, sliced into twelve 1-inch 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; or vanilla bean paste
Salt & pepper to taste

Instructions

BEFORE YOU BEGIN: Cut the medallions in 2-inch 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 to 2 tablespoons) to the pan and heat to medium high. Add pork medallions to the same pan, sautéing for 2 to 3 minutes on each side; turn over when golden brown and cook for 2 to 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. You can also use vanilla paste instead, which is more cost effective.
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 to 6 minutes. (The sauce will also thicken a bit when it's removed from the heat.) Season with salt and pepper before serving.

Notes

Adapted from Cuisine at Home

Nutrition