PORK MEDALLIONS WITH VANILLA RUM CREAM SAUCE
The vanilla-rum-cream combination is out of this world. I would suggest actually making DOUBLE the sauce if you want the pasta to be nice and creamy. If you are serving over rice, or with potatoes, the regular amount should be fine. Serve along with some lightly steamed broccoli or green beans and you have an easy, yet elegant looking dish. From Food and Drink Magazine, Spring 2003 (IMPORTANT NOTE: Please do NOT substitute the vanilla bean for vanilla extract! It won't taste the same. The DARK rum is critical as well - the flavour is far more INTENSE than a white or amber rum. Try Meyers Dark, Pussers or Appleton.)
Provided by Just Call Me Martha
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Trim the pork tenderloin and remove any silverskin.
- Cut into 6 equal pieces.
- Place each piece between 2 sheets of plastic wrap.
- Using a meal mallet, flatten each piece to a 1/4-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 flour on a plate and season with salt and pepper.
- Dip the pork medallions into the flour, coating lightly.
- In large frying pan, heat the oil and butter and and pork.
- Cook until browned- about 3 minutes per side.
- Keep warm.
- Pour out any fat from the pan, then add the water and stir, scraping up the browned pieces at the bottom.
- Add the rum, vanilla seeds and bean.
- Reduce heat, then add the cream.
- Simmer gently until the sauce is thickened.
- Check the seasoning.
- Return the pork to the pan, heat gently and turn to coat with the sauce.
- Serve medallions over pasta along with the sauce.
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