I rediscovered this recipe while searching for a simple, quick, but luscious dinner idea.
Vanilla Cider Pork with Pears
Poaching pears with your pork keeps things tender and also warms up the flavors.
- 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.
Adapted from Cuisine at Home *Apples can be used in place of pears.