VANILLA CIDER PORK WITH PEARS

VANILLA CIDER PORK WITH PEARS image

Yield 6 servings

Number Of Ingredients 10

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3 T. 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
1 cup hard apple cider
1/3 cup heavy cream
1 vanilla bean, split and scraped
Salt and pepper to taste

Steps:

Melt butter in a large skillet over medium-high heat, Add pears and saute until lightly browned; remove from pan. Season pork with salt and pepper, then dredge in flour. Saute medallions for 2 minutes on each side in the same pan the pears were sauteed in; remove from pan. Return pears and pork to the pan along with any accumulated juices. Boil until thick, about 4 minutes. Season with salt and pepper before serving. Combine broth, cider, and cream; add to the pan to deglaze. Bring to a boil, then add vanilla pod and seeds. Boil until reduced by half, about 4 minutes.