Ingredients
12 ounces pork tenderloin
1 small vanilla bean
2 tablespoons dark rum
3 tablespoons all-purpose flour
salt
fresh ground pepper
1 tablespoon butter
2 tablespoons vegetable oil
1/4 cup water
1/4 cup whipping cream
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Grade A bourbon vanilla beans for custards, ice cream, extracts
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Grade A bourbon vanilla beans for custards, ice cream, extracts
Italian pasta organized by shape — which sauce belongs with which pasta
You're reading one of recipes available free. Full library with Gastronome.
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.