- 3 T. unsalted butter
- 2 Bosc. pears, peeled, cored, 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 and pepper to taste


1. Season pork generously with salt and pepper, then dredge in flour. Set aside. 
2. In a large skillet (not non-stick), melt butter over medium-high heat. Add pears and saute until lightly browned on all sides; remove from pan.
3. Add pork medallions to the same pan, sauteing for 2 minutes on each side; remove from pan. 
4. 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. 
5. return pears and pork to the pan (pork on bottom) along with any accumulated juices. Boil until thicker, about 4-6 minutes. (The sauce will also thicken a bit when removed from the heat.) Season with salt and pepper before serving. Serve with Walnut Wild Rice.


Walnut Wild Rice


- 1/2 cup walnut pieces, chopped
- 1/4 cup hard apple cider (or fresh apple cider)
- 1 can (14 oz.) chicken broth
- 1 T. unsalted butter
- 1 cup wild rice (such as Uncle Ben's)
- Salt and pepper to taste


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