Vanilla Cider Pork With Pears Recipes

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VANILLA POACHED PEARS



Vanilla Poached Pears image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Make dessert in just 15 minutes: Peel, halve and core 4 pears. Put in a shallow dish with 1 cup white wine, 2/3 cup sugar, 2 strips grapefruit zest and 1 split vanilla bean. Cover with plastic wrap; microwave about 10 minutes. Serve the pears with the vanilla syrup; top with whipped cream, if desired.

Nutrition Facts : Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 5 milligrams, Carbohydrate 51 grams, Fiber 5.5 grams, Protein 1 grams, Sugar 40 grams

VANILLA CIDER PORK WITH PEARS RECIPE - (5/5)



Vanilla Cider Pork with Pears Recipe - (5/5) image

Provided by Foodiewife

Number Of Ingredients 10

3 tablespoons unsalted butter
3 Bosc pears, peeled, cored and quartered
1 pound pork tenderloin, trimmed, sliced into twelve 1-inch thick medallions, seasoned
1/2 cup all-purpose flour
1 cup chicken broth (I didn't use this, and it turned out fine)
1/2 cup hard apple cider (or fresh apple cider)
1/2 cup white wine
1/3 cup heavy cream
1 vanilla bean, split lengthwise and scraped
Salt & pepper to taste

Steps:

  • I like to cut my medallions in 2-inch thickness, cover it with plastic and flatten them with a mallet (or a very heavy skillet). Season the flour with salt & pepper and whisk together. Dredge the pork in the flour. Set aside. In a large skillet (not nonstick), melt butter over medium-high heat. Add pears and sauté until lightly browned on all sides; remove from pan. Add a little bit of olive oil (1 to 2 tablespoons) to the pan and heat to medium high. Add pork medallions to the same pan, sautéing for 2 to 3 minutes on each side; turn over when golden brown and cook for 2 to 3 minutes more; remove from pan. Deglaze the pan by adding the white wine, on a medium high heat (or use broth instead of wine). Add cider and cream; add to the pan and bring to a boil, then add vanilla pod and seeds. You can also use vanilla paste instead, which is more cost effective. Boil the sauce until reduced by half, about 4 minutes. Return pears and pork to the pan (pork on the bottom) along with any accumulated juices. Boil until thicker, about 4 to 6 minutes. (The sauce will also thicken a bit when it's removed from the heat.) Season with salt and pepper before serving.

CIDER POACHED PEARS RECIPE BY TASTY



Cider Poached Pears Recipe by Tasty image

Here's what you need: pear, apple cider, orange juice, star anises, cinnamon stick, vanilla extract, greek yogurt, almond

Provided by Tasty

Categories     Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 pear
1 cup apple cider
⅔ cup orange juice
2 star anises
1 cinnamon stick
1 teaspoon vanilla extract
2 tablespoons greek yogurt
⅓ cup almond, a handful

Steps:

  • Peel the pear, cut in half and core.
  • Add the cider, orange juice, star anise, cinnamon stick and vanilla extract to a small to medium pan.
  • Bring to boil, then reduce to a simmer.
  • Add the pear halves and poach at a low-medium heat for 10-20 minutes (until you can stick a knife through with no resistance).
  • Remove the pear halves when cooked.
  • Reduce the rest of the mixture over a medium heat until it is a thicker glaze.
  • Serve the pears with a dollop of greek yogurt, a handful of toasted almonds and the glaze.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 42 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, Sugar 29 grams

PORK WITH PEARS



Pork with pears image

A simple yet stunning recipe that combines well known flavours to create an exquisite dish

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 6

1 tbsp sunflower oil
2 red onions , roots trimmed and cut into eighths
2 large pears , quartered and cored (leave the skin on)
few sprigs rosemary , leaves roughly chopped
4 pork steaks, about 175g/6oz each, trimmed of excess fat
50g blue cheese , cubed

Steps:

  • Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
  • Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.68 milligram of sodium

VANILLA AND BLACK PEPPER PORK LOIN



Vanilla and Black Pepper Pork Loin image

Provided by Aarti Sequeira

Time P1DT1h35m

Yield 6 servings

Number Of Ingredients 18

9 cups water
2 vanilla beans, split and seeds scraped out
2 (2-inch) cinnamon sticks
5 whole cloves
1/4 cup black peppercorns
1/2 cup granulated sugar
1/2 cup kosher salt
1 (2 1/2 to 3-pound) boneless pork loin
2 tablespoons canola oil
1/4 cup butter, divided
3 medium Granny Smith apples, cored and sliced into 1/2-inch wedges
1 celeriac (celery root), skin and roots sliced off, sliced into 1/2-inch slices
Kosher salt
1/4 cup apple cider vinegar
2 cups apple cider, divided
1 tablespoon light brown sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon freshly ground black pepper

Steps:

  • For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns. Bring to a boil over medium heat. Add the sugar and salt; stir to dissolve. Turn off the heat, and then cool to room temperature (this can take an hour or so; put it in the fridge to hasten the process. Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes).
  • When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan. Cover and refrigerate overnight or up to 24 hours.
  • Preheat the oven to 325 degrees F.
  • Pull the pork out of the brine and pat dry with paper towels. Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking. Add the pork to the pan and brown on all sides, about 15 minutes. Remove to a plate.
  • Add 2 tablespoons butter to the pan and reduce the heat to medium. Add the apples and celeriac. Season with salt and saute until golden brown. Deglaze with vinegar and 1 cup cider, scraping up any brown bits. Stir in the brown sugar.
  • Nestle the pork loin in the apples and celeriac and pour enough cider into the pan to keep things from burning on the bottom of the pan, about 1 cup. Transfer the pan to the oven. Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes. Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests).
  • Meanwhile, return the pan to the stove over medium heat. Finish the sauce by adding in more cider if the pan is too dry. Stir in the remaining butter and the vanilla and black pepper. Taste for seasoning and readjust, if necessary.
  • Slice the pork into 1/2-inch thick slices. Arrange on the platter with the apples and celeriac. Drizzle the sauce over the meat.

PORK IN PEAR CIDER



pork in pear cider image

tender porkloin chops gently simmered in pear cider

Provided by suekrysiak

Time 2h

Yield Serves 3

Number Of Ingredients 0

Steps:

  • brush the chops with the olive oil
  • heat a heavy based griddle pan to very hot and griddle the chops for a few minutes each side
  • chop the onion and put in a heavy based casserole dish
  • lay the chops on top and pour in the cider and chicken stock and thyme and mushrooms and bring to the boil and place in the oven for 1 hour 50 minutes
  • add the butter beans - green beans and sweetcorn for the last 10 minutes - serve with baby new poatoes

PORK CHOPS WITH PEARS AND CIDER



Pork Chops with Pears and Cider image

Yield 4 servings

Number Of Ingredients 11

2 to 3 medium Yukon gold potatoes, sliced 1/2-inch thick
1 medium onion, root intact, cut in eighths
5 tablespoons extra virgin olive oil
6 cloves garlic
5 large rosemary sprigs
Salt and freshly ground black pepper
4 bone-in pork chops, 3/4- to 1-inch thick, or 6 to 8 ounces each
2 large USA Pears, cored and cut in eighths
3/4 cup pear or apple cider
1/2 cup vegetable stock
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 425 degrees. In a large bowl, toss the potatoes and onions with 2 tablespoons of the olive oil, 3 whole garlic cloves, and the leaves from a sprig of rosemary. Spread the vegetables in a single layer on a baking sheet. Bake 20 to 30 minutes, or until potatoes are light brown and tender when pierced with a fork.
  • While the potatoes and onions are in the oven, thinly slice the remaining 3 cloves of garlic. Heat the remaining 3 tablespoons olive oil, sliced garlic, and 4 rosemary sprigs over medium heat in a large cast iron skillet or other heavy-bottomed frying pan. Saute until the garlic is lightly golden and the olive oil is infused with flavors of garlic and rosemary. Remove the garlic slices and set aside. Discard the rosemary.
  • Season the pork chops with salt and freshly ground black pepper. Return the skillet to the stove and heat the infused oil in pan over high heat. Arrange the chops in the pan and sear until nicely browned, 1 to 2 minutes. Turn the chops and brown on the second side, 1 to 2 minutes longer. Add the pears to the pan, lower the heat, and continue cooking until pears become tender and lightly brown and the chops cooked through, about 10 minutes. Remove the chops and pears from the pan and pour all but 1 tablespoon of oil from the pan.
  • Pour the cider in the pan and reduce by half over medium high heat, continuously scraping the bottom of the pan to remove any browned bits. Add the stock and reduce by half again. Add the butter, stirring until melted, and season to taste with salt and pepper. Return the pears to the pan.
  • To serve, place a chop on each of four plates, next to some roasted potatoes and onions. Spoon the pan sauce and several wedges of pear over each chop. Garnish with fresh rosemary leaves if desired.

VANILLA CIDER PORK WITH PEARS



VANILLA CIDER PORK WITH PEARS image

Categories     Pork     Sauté     Dinner

Yield 6 servings

Number Of Ingredients 10

3 T. unsalted butter
3 Bosc pears, peeled, cored,
and quartered
1 lb. pork tenderloin, trimmed,sliced into twelve 1" thick medallions, seasoned
1/2 cup all-purpose flour
1 cup chicken broth
1 cup hard apple cider
1/3 cup heavy cream
1 vanilla bean, split and scraped
Salt and pepper to taste

Steps:

  • Melt butter in a large skillet over medium-high heat, Add pears and saute until lightly browned; remove from pan. Season pork with salt and pepper, then dredge in flour. Saute medallions for 2 minutes on each side in the same pan the pears were sauteed in; remove from pan. Return pears and pork to the pan along with any accumulated juices. Boil until thick, about 4 minutes. Season with salt and pepper before serving. Combine broth, cider, and cream; add to the pan to deglaze. Bring to a boil, then add vanilla pod and seeds. Boil until reduced by half, about 4 minutes.

VANILLA - CIDER POACHED PEARS



Vanilla - Cider Poached Pears image

I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet tried this, but will add my own comments when I do.

Provided by Ms B.

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 pears, firm, cored and peeled (D'Anjou or Bosc)
2 quarts apple cider, organic
1 vanilla bean, split and quartered
2 oranges, organic, juiced, peeled, chopped (pith removed)
4 ounces bittersweet chocolate

Steps:

  • Cut pears in half lengthwise and place them in one layer in a pan.
  • Cover with cider (start with 3 cups).
  • Add vanilla bean and bring to a simmer over medium-high heat.
  • Reduce heat to low and cook until barely tender (8 to 10 minutes- time will vary depending on ripeness of pears)- test with wooden skewer.
  • Allow pears to cool in the cider (refrigerate overnight if you wish).
  • Thinly slice orange peel, removing all white pith.
  • Melt chocolate in a double boiler or microwave over low heat, stir in peel and stir to coat.
  • Arrange to dry on a rack or plate.
  • At serving time, serve each pear in a bowl with fresh orange juice and a sprinkle of candied peel.

Nutrition Facts : Calories 127.1, Fat 0.3, Sodium 1.7, Carbohydrate 33.4, Fiber 6.7, Sugar 22.4, Protein 1.2

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