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