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Vanilla Cider Pork with Pears

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Vanilla Cider Pork with Pears


Vanilla Cider Pork with Pears - Chew Nibble Nosh

 Well, March certainly has roared in like a lion this year.  Blizzards, thunderstorms, tornadoes….ugh.  I’m so ready to put wintery food behind me for the year, but when it continues to be wet and blustery, I just want warm and cozy at dinner.

Dinners don’t get much cozier than this.  Tender pork tenderloin, browned with juicy, sweet pears and then finished off in a vanilla cider cream sauce?  Yes, please.

I started by peeling and quartering three firm pears.  The recipe called for Bosc pears, but my grocery store was out of them.  I went with Anjou, and they worked really well.  Once the pears were prepped, I browned them in bit of butter on the stove top, just until they started to caramelize a bit.

Vanilla Cider Pork with Pears 2 - Chew Nibble NoshAs the pears were browning, I sliced a one-pound pork tenderloin into one-inch slices, and dredged them in some seasoned flour.  I removed the pears from the pan, and set them aside.  Then, the pork went into the same pan and I browned the pieces on each side, and removed them from the pan as well.

Vanilla Cider Pork with Pears 4 - Chew Nibble Nosh

Next, comes the magic.

As the pork was browning, I got my sauce ingredients together.  I combined some chicken broth, a bit of heavy cream,  and some hard pear cider in a large measuring cup.  I happened to have pear cider on hand, so I used it, but you could substitute hard apple cider or even regular apple cider.  Whatever floats your saucy boat.

Vanilla Cider Pork with Pears 1 - Chew Nibble Nosh

I deglazed the pan with the liquid ingredients and brought it to a boil.  Then, I added the seeds from one vanilla bean.  (If you have vanilla bean paste, you could use this as well.  I ran out, so I had to go for the bean.)

Vanilla Cider Pork with Pears 3 - Chew Nibble Nosh

To get the seeds from the bean, I slice the bean in half, lengthwise, and then scrape my knife all the way down it.

Once the vanilla was added to the sauce, I reduced the speckled sauce down by half, before adding my pears and pork back into the mix.

Vanilla Cider Pork with Pears 5 - Chew Nibble Nosh

I let the sauce simmer for about four minutes more, until it had thickened up just a bit and the pork was cooked through, and then we were ready to eat.

I served this alongside some wild rice, to help sop up that amazing vanilla-cider sauce.  The finished meal was sweet, but savory, cozy, and warm. It was the perfect remedy for a blustery March night.

Vanilla Cider Pork with Pears - Chew Nibble NoshVANILLA CIDER PORK WITH PEARS

Adapted from Cuisine: One Dish Dinners

Vanilla Cider Pork with Pears
Recipe Type: Dinner
Author: Adapted from Cuisine: One Dish Dinners
Prep time:
Cook time:
Total time:
Serves: 4
  • 3 Tbsp. unsalted butter
  • 3 Bosc or Anjou (firm) pears, peeled, seeded and quartered
  • 1 lb. pork tenderloin, trimmed and sliced into twelve 1-inch thick pieces
  • 1/2 cup all-purpose flour
  • salt and pepper
  • 1 cup low-sodium chicken broth
  • 1 cup hard pear or apple cider, or regular apple cider
  • 1/3 cup heavy cream
  • 1 Tbsp. vanilla bean paste or the seeds from one vanilla bean
  1. Melt the butter in a large saute pan over medium heat. Add the pears and saute until they are lightly browned, and just start to caramelize, about 5 minutes. Remove the pears from the pan.
  2. Dredge the pork medallions in the flour and season with salt and pepper. Saute the pork in the same pan until browned on both sides, about 2 minutes per side. Transfer the pork to a plate and set aside.
  3. Combine the broth, cider, and heavy cream. Add the mixture to the pan. Bring the sauce to a boil, add the vanilla, and reduce the sauce by half, about 4 minutes.
  4. Return the pears and the pork to the pan with the sauce. Boil the sauce until it’s thickened just a bit, about 4 minutes. Season with salt and pepper and serve.
  5. ENJOY!

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