I haven’t had this dish in awhile, but thought I would share it with all of you.
3 Tbsp. unsalted butter
3 Bosc pears, peeled, cored and quartered
1 lb. pork tenderloin, trimmed, sliced into 12 1-inch medallions, seasoned
1/2 cup all-purpose flour
1 cup chicken broth
1 cup hard apple sider
1/3 cup heavy cream
1 vanilla bean, split and scraped
salt and pepper to taste
Melt butter in a large skillet over medium-high heat. Add pears and sauté until lightly browned, remove from pan.
Season pork with salt and pepper, then dredge in flour. Sauté medallions for 2 minutes on each side in the same pan the pears were sautéed in, remove from pan.
Combine broth, cider and cream, add to the pan to deglaze. Bring to a boil.
Add vanilla pod and seeds. Boil until reduces by half, about 4 minutes. Return pears and pork to the pan along with any accumulated juices. Boil until thick, about 4 minutes. Season with salt and pepper before serving.
Makes 12 medallions
Total Time: 40 minutes
We always have Cajun collards greens, cornbread with crackling, sweet potatoes with pineapple sauce, ice tea or coffee and for dessert my “Fuzzy Navel” cake.