Vanilla Cider Pork with Pears & Walnut Wild Rice




Pork, pears and cider are a very natural combination, one I love.  This recipe uses "hard" cider (with alcohol) because of its crispness and acidity.  Never had hard cider?  Look for it wherever beer is sold, it might be your new favorite adult beverage.  It's very, very good and can be purchased year round.  Non-alcoholic apple cider works great too (not the Treetop or Mott's brand...real, fresh apple cider, which is easily found this time of year).

Anyway, this meal is pretty tasty.  The pork tenderloin stays juicy and the pears are pretty incredible too.  Paired with the easy to make wild rice, this meal is always well received at my home with thumbs up from the husband and my oldest son.  My youngest had spaghetti, he will come around one day.

This meal is also company worthy, it's very satisfying and looks and smells incredible while cooking.

Go make it!




Hard cider is made from fermented apple juice and has about the same or higher alcohol content as beer.  It comes in a six-pack, we love it at my house.




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, cider and cream; add to the pan and deglaze.  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.  (The sauce will also thicken a bit when it's removed from the heat.)  Season with salt and pepper before serving.




Perfect.




Here is the Walnut Wild Rice, recipe to follow.

Vanilla Cider Pork with Pears
Adapted from Cuisine at Home

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 hard apple cider (or fresh apple cider)
1/3 cup heavy cream
1 vanilla bean, split lengthwise and scraped
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, cider and cream; add to the pan and deglaze.  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.  (The sauce will also thicken a bit when it's removed from the heat.)  Season with salt and pepper before serving.

Walnut Wild Rice
Adapted from Cuisine at Home

1/2 cup walnut pieces, chopped
1/4 cup hard apple cider (or fresh apple cider)
1 can (14 oz) chicken broth
1 Tablespoon unsalted butter
1 cup wild rice (such as Uncle Ben's)
Salt and pepper to taste

Toast walnuts in a small skillet over medium heat for about 6 minutes.  Boil cider, broth and butter in a saucepan; add rice mixture.  Cover, reduce heat and simmer on low 25 minutes or until the liquid has absorbed.  Season with salt and pepper.  Garnish with toasted walnuts.

One Year Ago: White-Knuckler

 del.icio.us  Stumbleupon  Technorati  Digg 

Posted by Noble Pig at Thursday, November 05, 2009 12:45 AM
Categories: .Entrée
 
Trackbacks
Trackback specific URL for this entry
  • Trackbacks are closed for this entry.
Comments
Display comments as (Linear | Threaded)

Leave a comment

 Enter the above security code (required)

 Name (required)

 Email (will not be published) (required)

 Website

Your comment is 0 characters limited to 3000 characters.