Vanilla Cider Pork with Caramelized Pears

Vanilla cider pork and caramelized pears simmered in a buttery cider-vanilla sauce for a rich fall skillet dinner. Hard cider, cream, and a real vanilla bean give this one depth and contrast.

Course Comfort Food, Dinner, Main Course

Cuisine American

Keyword cider pork recipe, creamy pork skillet, fall pork skillet, fall skillet dinner, pork and fruit dinner, pork tenderloin with pears, pork with cider sauce, pork with vanilla bean, savory cider sauce, vanilla cider pork, vanilla cider pork with caramelized pears

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 485kcal

Author Cathy Pollak

Equipment

large skillet stainless steel or cast iron. Caramelizes pears and browns pork.
wooden spoon Loosens the browned bits for flavor in the sauce.
mixing bowls For combining broth, cider and cream.
tongs For flipping pork medallions without piercing the meat.

Ingredients

1 lb (454 g) pork tenderloin trimmed and sliced into twelve 1-inch (2.5 cm) medallions
salt and pepper
½ cup (63 g) all-purpose flour
3 tbsps (42 g) butter
3 Bosc pears peeled, cored, and quartered (just firm, not hard)
1 cup (240 ml) low-sodium chicken broth
1 cup (240 ml) hard apple cider
⅓ cup (80 ml) heavy cream
1 vanilla bean split lengthwise and seeds scraped

Instructions

Season the pork tenderloin medallions generously with salt and pepper, then dredge lightly in flour and set aside.
1 lb (454 g) pork tenderloin, salt and pepper, ½ cup (63 g) all-purpose flour
In a large stainless-steel or cast-iron skillet, melt the butter over medium-high heat. Add the pears and cook until lightly browned on all sides, about 3 to 4 minutes, then remove them from the pan.
3 tbsps (42 g) butter, 3 Bosc pears
Add the pork medallions to the same skillet and sear for about 2 minutes per side until golden. Transfer the pork to a plate and keep warm.
Combine the chicken broth, hard cider, and heavy cream in a small bowl. Pour the mixture into the skillet to deglaze, scraping up the browned bits with a wooden spoon. Bring to a gentle boil, add the split vanilla bean and seeds, and cook until reduced by half, about 4 minutes.
1 cup (240 ml) low-sodium chicken broth, 1 cup (240 ml) hard apple cider, ⅓ cup (80 ml) heavy cream, 1 vanilla bean
Return the pears and pork to the skillet, placing the pork on the bottom and pouring in any accumulated juices. Continue cooking for 4 to 6 minutes, letting the sauce thicken slightly.
Remove the vanilla bean pod before serving. Taste and season with additional salt and pepper if needed. Serve the pork and pears with the warm cider-vanilla sauce spooned over the top with a side of mashed potatoes.

Notes

Hard cider adds more flavor than fresh cider and pulls up everything that cooked in the pan.
Vanilla bean isn’t just for sweetness. The seeds hold up in heat and melt right into the butter and cream.
Deglaze well so the sauce carries all the browned flavor forward.
The sauce is ready when it coats the back of a spoon.
Bosc pears keep their shape and take in the sauce without getting mushy.
Use pears that are just firm, not hard, so they brown evenly.

If you’re making this vanilla cider pork with caramelized pears, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

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Nutrition