It's The Most Wonderful Time of the Year...

Fall is Here! It really is. I needed a light jacket in the evenings all last week and I've put out the pumpkins. I also cooked a little last week and last night. Found a couple of dishes on Pintrest and decided to make Pork Tenderloin with Pears and Vanilla. Not so healthy, but served it with wild rice and salad and even though I made Dessert (Pumpkin & Cheese Spice Bread) I saved my slice until this morning with my cup of coffee.

VANILLA CIDER PORK

3 Tablespoons 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 (or fresh apple cider)

1/3 cup heavy cream

1 vanilla bean, split lengthwise and scraped

Salt & pepper to taste

...FYI I bought one of those little pork tenderloins and cut into 6 medallions so I kind of 

eye-balled the rest of the ingredients meaning I used less vanilla, broth, and cider

Season pork generously with salt and pepper, then dredge in flour.  Set aside.

In a large skillet, melt butter over medium-high heat.  Add pears and sauté until lightly browned on all sides; remove from pan.

Add pork medallions to the same pan, sautéing for 2 minutes on each side; remove from pan.

Combine broth, cider and cream; add to the pan and deglaze.  Bring to a boil, then add vanilla pod and seeds.  Boil 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 4-6 minutes. The pork wasn't quite done so we finished it off in our oven. (The sauce will also thicken a bit when it's removed from the heat.)  

PUMPKIN & CREAM CHEESE BREAD

For the Cheese Batter:

8 oz cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup brown sugar, lightly packed

2 large eggs

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

... For some reason This Bread did not have the Pumpkin Taste I wanted so perhaps add more of the spices? I also would have added a little dash of nutmeg to the Cheese Batter it was kind of one noted.

Cheese Batter:  Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

Pumpkin Spice Batter:  Preheat oven to 350F; lightly grease 3 mini loaf pans with butter. (I used 1 large and 1 small)

In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.  In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.  Gradually stir the dry ingredients into the wet, being careful not to over-mix.  Divide the pumpkin batter between the 3 mini loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.  Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.