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Serves: 4


    • 3 Tablespoons Unsalted Butter 
    • 3 Bosc Pears, Peeled, Cored and Quartered 
    • 1 pound Pork Tenderloin Trimmed and Cut into (12) 1-inch thick medallions 
    • 1/2 cup All Purpose Flour 
    • 1 cup Wylers Chicken Broth 
    • 1 cup Hard Apple Cider 
    • 1/3 Cup Heavy Cream 
    • 1 Vanilla Bean - Split and Scraped 
    • Salt and Freshly Gournd Pepper 
    • 1/2 cup Dried Cherries 


Melt butter in a large skillet over medium high heat.

Add pears and sauté until lightly browned; remove from pan.

Season pork with salt and pepper, then dredge in the flour. Sauté the medallions for 2 mins on each side in the same pan that the pears were sautéed in and remove from pan.

Combine the Wylers chicken broth, cider and cream; add to the pan to deglaze.

Bring to a boil, then add in the vanilla pod and seeds. Boil until reduced by half, about 5 mins.

Return the pears and pork to the pan along with any accumulated juices. Boil until thick, about 3 more minutes.

Add in the dried cherries and heat for just another minute.

Season with salt and pepper to taste.

Serve with wild rice pilaf and a green salad. 

Courtesy of H.J. Heinz Co.


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