PORK MEDALLIONS WITH VANILLA RUM CREAM SAUCE
The vanilla-rum-cream combination is out of this world. I would suggest actually making DOUBLE the sauce if you want the pasta to be nice and creamy. If you are serving over rice, or with potatoes, the regular amount should be fine. Serve along with some lightly steamed broccoli or green beans and you have an easy, yet elegant looking dish. From Food and Drink Magazine, Spring 2003 (IMPORTANT NOTE: Please do NOT substitute the vanilla bean for vanilla extract! It won't taste the same. The DARK rum is critical as well - the flavour is far more INTENSE than a white or amber rum. Try Meyers Dark, Pussers or Appleton.)
Provided by Just Call Me Martha
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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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Vina
[email protected]This recipe was a bit more challenging than I expected, but the end result was worth it. The pork was tender and juicy, and the sauce was rich and flavorful. Definitely a special occasion dish!
Andrew Jezierski
[email protected]Not a fan of this recipe. The pork was overcooked and the sauce was too sweet. I won't be making this again.
Yosuke Watabe
[email protected]This dish turned out great! The pork was cooked perfectly, and the sauce was creamy and flavorful. The vanilla and rum added a unique twist that I really enjoyed.
vhadra kumari Shah
[email protected]The flavors in this dish were amazing! The vanilla and rum perfectly complemented the pork, and the cream sauce added a touch of richness. Will definitely be making this again!
Wafa Khan
[email protected]Overall, this dish was a winner! The pork was tender and juicy, and the vanilla rum cream sauce was the perfect addition. Highly recommend!
Johnny Khananisho
[email protected]The pork was a bit dry, but the sauce was delicious. I might try cooking the pork for a shorter amount of time next time.
Emma Kerr
[email protected]This recipe was easy to follow and the end result was impressive. The pork medallions were tender and the sauce was incredibly flavorful. Would definitely make this again.
Loly Queen
[email protected]The sauce made all the difference! It was creamy and flavorful, and the hint of rum really elevated the dish. Pork medallions were cooked perfectly.
Dorcas Luyeye
[email protected]I cooked this dish for a special occasion and it was a hit! The flavors are divine, and the presentation is elegant. Will definitely be making this again.
kuroko stare
[email protected]The pork medallions were tender and juicy, and the vanilla rum cream sauce was the perfect accompaniment - a touch of sweetness added such depth of flavor. Fantastic!
hikmat tareen
[email protected]This dish was incredibly flavorful, with a perfect balance of sweet and savory. The vanilla rum cream sauce was rich and decadent, while the pork medallions were cooked to perfection. Highly recommend!