Simply So Good

Vanilla Cider Pork with Pears

4 Comments

Pin59
Share1
Tweet
Reddit
60 Shares

46a - Vanilla Cider Pork with Pears

I rediscovered this recipe while searching for a simple, quick, but luscious dinner idea.

I made this dish over 7 years ago.  The sweetness of the sauce from the vanilla bean reminded my boys of the Lucky Charms cereal.  The  breakfast cereal by General Mills with the little marshmallows and the Leprechaun on the box?  The commercial claimed they were “magically delcious”.  So they titled the recipe Lucky Charms Pork..
 If you are looking for a quick and impressive meal, this is it.  Autumn pears with pork tenderloin medallion’s are a perfect, no pun intended, pair.
If you are not taking pictures of every single step of this recipe, I honestly believe that you could prepare it in less than 30 minutes.  Really.

2 3 - Vanilla Cider Pork with Pears
You will need the following:
3 tablespoons butter
3 bosc pears
1 lb pork tenderloin
1/2 cup all-purpose flour
1 cup chicken broth 
1 cup fresh apple cider
2/3 cup heavy cream
1 vanilla bean or 1 teaspoon vanilla extract
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
salt and pepper to taste
3 3 - Vanilla Cider Pork with Pears
Let’s begin.  Peel the pears.
4 3 - Vanilla Cider Pork with Pears
Cut each pear in half.  Remove the core.  I use this little tool to ball melons.  You can use a spoon.
5 3 - Vanilla Cider Pork with Pears
Cut the pears into quarters.

6 2 - Vanilla Cider Pork with Pears

7 3 - Vanilla Cider Pork with Pears
Melt the butter in a large pan or skillet.
8 3 - Vanilla Cider Pork with Pears
Add the pears.
9 3 - Vanilla Cider Pork with Pears

Cook until brown on all sides.  
Remove the pears from the pan.  Place on a plate (accidentally deleted that photo) and set aside.
11 3 - Vanilla Cider Pork with Pears
Make sure the pork tenderloin is well trimmed.  Remove fat or any silver skin that may have not been removed by the butcher.  
12 3 - Vanilla Cider Pork with Pears
Slice the pork into 1-inch thick medallions.
13 3 - Vanilla Cider Pork with Pears
Season both sides with salt.
14 3 - Vanilla Cider Pork with Pears
and fresh ground pepper.
15 3 - Vanilla Cider Pork with Pears
Put the 1/2 cup flour onto a plate and dredge each medallion into the flour.
16 3 - Vanilla Cider Pork with Pears
Shake of excess.
16a - Vanilla Cider Pork with Pears
17 3 - Vanilla Cider Pork with Pears
18 3 - Vanilla Cider Pork with Pears
Add the pork medallions into the same pan that the pears were sauteed in.  
19 3 - Vanilla Cider Pork with Pears
Cook for 2 minutes on each side or until browned on each side.
20 2 - Vanilla Cider Pork with Pears
Remove cooked pork from the pan and place on a platter.
Don’t worry if the pork isn’t cooked all the way through.  It will finish cooking when it simmers in the luscious sauce. 
21 3 - Vanilla Cider Pork with Pears
Set aside.
22 2 - Vanilla Cider Pork with Pears
Combine 1 cup chicken stock and 1 cup fresh apple cider.
23 2 - Vanilla Cider Pork with Pears
Pour into the pan.  This will deglaze and the wonderful flavor bits that are there from the pears and the pork.

24 3 - Vanilla Cider Pork with Pears
Stir the bottom of the pan well to make sure all of the flavor bits are removed from the bottom of the pan.
25 3 - Vanilla Cider Pork with Pears
This is an optional step, but I like to do it.  I want my broth to have the flavor of the browned bits, but sometimes the butter just burns a bit and I don’t want those black specks floating around.  
26 2 - Vanilla Cider Pork with Pears
I quickly pour the liquid through a fine mesh strainer.  
27 2 - Vanilla Cider Pork with Pears
Then return to the pan.  
28 2 - Vanilla Cider Pork with Pears
Add the heavy cream.
29 2 - Vanilla Cider Pork with Pears
Look at this fat juicy vanilla bean.  Direct from Tahiti.  My parents were missionaries in Tahiti and brought back a literal “boat load” of vanilla beans.  I put them in my “seal-a-meal” and placed them in my freezer.  I have enjoyed fresh vanilla bean for a couple of years now.
30 2 - Vanilla Cider Pork with Pears
I think the whole bean would be a bit much, so I’m cutting it in half and place the other half into my vanilla extract jar.  Go me!
31 2 - Vanilla Cider Pork with Pears
Slice the vanilla bean lengthwise.
32 1 - Vanilla Cider Pork with Pears
Take the knife and scrape out the zillion vanilla bean seeds.  Are they called seeds?  I’m not sure, but I do know they are full of flavor…BIG flavor.
33 3 - Vanilla Cider Pork with Pears
34 2 - Vanilla Cider Pork with Pears
Add to the stock mixture.  Of course, if your parents have not been missionaries in Tahiti and you don’t have a freezer full of vanilla bean, by all means just pour in a teaspoon of good vanilla extract.
35 2 - Vanilla Cider Pork with Pears
Bring to a simmer and reduce the mixture by half.
36 2 - Vanilla Cider Pork with Pears
Return the pork medallions to the pan.
37 2 - Vanilla Cider Pork with Pears
Along with the browned pears.
38 2 - Vanilla Cider Pork with Pears

Chop the fresh thyme and rosemary.
40 1 - Vanilla Cider Pork with Pears

41 2 - Vanilla Cider Pork with Pears

39 2 - Vanilla Cider Pork with Pears
42 2 - Vanilla Cider Pork with Pears
Add to the pan and simmer for an additional 4-5 minutes.  The sauce will thicken and the pork will continue to cook.  
43 1 - Vanilla Cider Pork with Pears
Remove the vanilla bean.  Kiss it good-bye.
44 2 - Vanilla Cider Pork with Pears
Season with kosher or sea salt.
45 1 - Vanilla Cider Pork with Pears

Don’t forget the fresh ground pepper.

1 4 - Vanilla Cider Pork with Pears

Magically delicious.

Vanilla Cider Pork with Pears
Adapted from Cuisine at Home

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
1 cup fresh apple cider
2/3 cup heavy cream
1 vanilla bean, split lengthwise and scraped or 1 teaspoon vanilla extract

1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt & pepper to taste

Season pork generously with salt and pepper, then dredge in 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 pork medallions to the same pan, sautéing for 2 minutes on each side; remove from pan.

Combine broth and cider; add to the pan and deglaze. Strain of any remaining bits, if desired.  Return broth mixture to the pan and add cream Bring to a boil, then add vanilla pod and seeds.  Boil 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.  Add fresh herbs and remove the vanilla pod(The sauce will also thicken a bit when it’s removed from the heat.)  Season with salt and pepper before serving.


*Apples can be used in place of pears.
Print This Recipe

Pin59
Share1
Tweet
Reddit
60 Shares

Reader Interactions

Comments

  1. funny, I saw this because I just remade (for the third time or so) your Crusty Bread recipe. This looks very good and I happen to have a tenderloin in the refrig. This is coming up next, love your site.

    Reply

  2. I"m drooling reading this post. Such an amazing autumn dish. I love pork and the addition of pears and vanilla is a stroke of genius. I've got to try this recipe. Thanks for a a great post!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.