Wednesday, October 25, 2017

Pork and Pears with Hard Cider Sauce #NationalPearDay

Happy National Pear Day!!

I have invited some of my blogging friends to celebrate with me today. I kind of feel sorry for pears.  We spent an entire week posting all of our favorite apple recipes during the last week of September.

We had a lot of fun but now it is time to celebrate the pear and it gets one lousy day......what is that all about!!

On my old farmstead I had pear trees so I was always looking for ways to use up pears. Some of my favorite recipes are this Spiced Pear Bundt Cake  and this Caramelized Pear Upside Down Cake.  I also love them in savory preparations like these Pan Roasted Pork Chop with Pear Chutney or this Salad with Arugula and Pears.

I decided to prepare another savory dish to share with you today.  I love the combination of Pork and Pears so when I saw this recipe for Vanilla Cider Pork with Pears in Cuisine at Home, I knew it was going to be a winner.

It starts with Pork Tenderloin, one of my favorite cuts when I want to get dinner on the table in short order.  Just be careful that you don't overcook it.  You want it to be a perfect medium rare at an internal temperature of 140*.

Quarter up some nice ripe but firm pears in some butter, until they turn a nice golden brown. Then remove them to a plate.

In the same pan, sear the pork that has been seasoned with salt and pepper and lightly dredged in flour.  When browned place on the plate with the pears.

Don't worry, we aren't ignoring the apple.  We are going to use a nice, crisp hard cider in the sauce.  The best thing?  You only need 1 cup which means, of course, that you HAVE TO drink the cider remaining in the bottle.  It would be a crime to waste this lovely beverage.

Deglaze the pan with the cider mixed with chicken broth, cream and flavored with vanilla.  When the sauce is reduced by half, return the pork and pears to the pan and continue to boil until pork reaches desired temperature and sauce has thickened.

Remove Pork and Pears to a serving platter.  Drizzle with the sauce and serve. This is a delightful harvest dinner showcasing all the wonderful flavors of Fall. 

You will find more perfect pear recipes at the bottom of this post.  I can't wait to see what the others are sharing.  I am always excited to get new pear recipes.

Pork and Pears with Hard Cider Sauce
adapted from Cuisine at Home, Issue #47

3 T. butter
3 large, ripe, firm pears, peeled, cored and quartered
1 lb. pork tenderloin, trimmed and sliced into 1" thick medallions
1/2 c. flour 
salt and pepper, to taste
1 c. chicken broth
1 c. hard apple cider
1/3 c. heavy cream
1 t. vanilla

Melt butter in large skillet over medium high heat.  Add the pears and cook until lightly browned in spots. Remove to a plate and set aside.

Place the flour in a shallow bowl and season with salt and pepper.  Dredge each medallion lightly in the flour.  Place into the butter remaining in the skillet and cook for about 2 or 3 minutes per side, until golden brown.  Remove to the plate holding the pears.

Whisk together the cider, cream and chicken broth.  Add to the skillet and bring to a boil.  Stir to scrape up any browned bits stuck to the bottom of the pan.  Add the vanilla and continue to boil until reduced by half, about 5 minutes.

Return the pork and the pears to the sauce.  Continue to cook at a gentle boil until the pork reaches an internal temperature of 140*-155* (med rare to med), the pears are tender and the sauce has thickened.  

Remove pork and pears to a platter to rest for 5 minutes leaving the sauce on low heat in the skillet.  When ready to serve drizzle warm sauce over the pork and pears.  Print Recipe

More Pear Recipes to Celebrate National Pear Day


  1. I LOVE that you went savory with the pears, Wendy. And thanks, too, for hosting us today. I love pears and they definitely get shoved out by apples this time of year.


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