Pork Tenderloin with Pears

3 T. butter
3 Bosc pears, peeled, cored, and quartered
Melt Butter in a large skillet over medium heat.
Add pears & saute until lightly browned, remove from pan.

1 lb Pork Tenderloin, trimmed, sliced into 1 inch thick medallions
½ cup flour
1 cup chicken broth
1 cup hard apple cider (find it in the beer section, comes in a six pack, you can buy just one) (This stuff is delicious, but don’t drink the extra you need it in the rice!)
1/3 cup heavy cream
½ teaspoon vanilla extract
Season pork with salt & pepper, and then dredge in flour.
Saute pork medallions for 2 minutes on each side in the same pan the pears were sauteed in; remove from pan.

Combine broth, cider, cream; add to the pan to de glaze.
Bring to a boil, and then add vanilla extract.
Boiled until reduces by half, slowly, be patient.

Return pears and pork to the pan along with any accumulated juices.
Boil until thick, slowly, be patient.
Season with salt & pepper if desired. Serve with Wild Walnut Rice