Pork Medallions with Vanilla Rum Cream Sauce

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the pork tenderloin and remove any silverskin.
  • Cut into 6 equal pieces.
  • Place each piece between 2 sheets of plastic wrap.
  • Using a meal mallet, flatten each piece to a 1/4-inch thickness.
  • Cut the vanilla bean lengthwise and using a small knife, scrape out the black seeds.
  • Place in a small bowl and add the rum.
  • Cut the bean in half again and add to the bowl.
  • Place flour on a plate and season with salt and pepper.
  • Dip the pork medallions into the flour, coating lightly.
  • In large frying pan, heat the oil and butter and and pork.
  • Cook until browned- about 3 minutes per side.
  • Keep warm.
  • Pour out any fat from the pan, then add the water and stir, scraping up the browned pieces at the bottom.
  • Add the rum, vanilla seeds and bean.
  • Reduce heat, then add the cream.
  • Simmer gently until the sauce is thickened.
  • Check the seasoning.
  • Return the pork to the pan, heat gently and turn to coat with the sauce.
  • Serve medallions over pasta along with the sauce.
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