VANILLA CIDER PORK WITH PEARS RECIPE - (5/5)

Vanilla Cider Pork with Pears Recipe - (5/5) image

Provided by Foodiewife

Number Of Ingredients 10

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3 tablespoons unsalted butter
3 Bosc 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
Salt & pepper to taste

Steps:

I like to cut my 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.