Saturday, November 15, 2014

Pan-Fried Pork Tenderloin Medallions with Tahitian Vanilla Cream Sauce

All of our shop talk here at the office about Tahitian vanilla has inspired us to get creative with our favorite ingredient. Last week, Joslyn (on our marketing team) shared her recipe for pork tenderloin, a savory and delicious way to introduce a taste of Tahiti to the dinner plate. The natural sweetness of pork is enhanced by vanilla's floral and fruity qualities. If you haven’t tried cooking savory dishes with vanilla, this is an easy recipe that will perk up your taste buds with a familiar flavor in a new way.

Pan-Fried Pork Tenderloin Medallions with Tahitian Vanilla Cream Sauce
by Joslyn Baker
Yield 6 servings
Prep 10 mins
Cook 15 mins

2 cups chicken stock, preferably homemade
1/2 cup heavy cream
1 tablespoon oil
2 pounds pork tenderloin, cut into 1-inch medallions
1 teaspoon freshly ground salt
1/4 teaspoon freshly ground white pepper
Seeds from 1 Tahitian vanilla bean, reserve the spent bean* for another use.

- Pour stock in a small saucepan and bring to a boil. Lower heat to a simmer and reduce to 1 cup.
- Add 1/2 cup cream and simmer until mixture is reduced to 1 cup.
- Heat 1 tablespoon of oil over high heat in a skillet large enough to hold pork medallions in one layer without overcrowding. You do not want to crowd the pan or the pork will steam and not brown. Cook pork in batches, if necessary. Pan-fry medallions +/- 2 minutes on each side. They will be pink inside. Remove the medallions to a platter, sprinkle generously with salt and pepper, and cover loosely with foil.
- Pour the stock-cream mixture into the pan and deglaze the pan by scraping up brown bits.
- Add the seeds of the vanilla bean to the pan and stir.
- Spoon sauce over the medallions and serve.

We paired the pork with French Haricot Vert beans and a Pinot Noir wine from Santa Rita Hills in Santa Barbara County.

Buy Vanilla From Tahiti beans here.

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