Vanilla Cider Pork with Pears
Poaching pears with your pork keeps things tender and also warms up the flavors.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 514 kcal
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Adapted from Cuisine at Home *Apples can be used in place of pears.
Nutrition Facts
Vanilla Cider Pork with Pears
Amount Per Serving
Calories 514
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 15g75%
Cholesterol 150mg50%
Sodium 294mg12%
Potassium 753mg22%
Carbohydrates 40g13%
Fiber 4g16%
Sugar 18g20%
Protein 26g52%
Vitamin A 905IU18%
Vitamin C 11.4mg14%
Calcium 55mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.