Ingredients:
12 ounces pork tenderloins
1 small vanilla beans
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
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.
Servings: 2
Time preparation: 20 min.
Time total: 30 min.