- Butter - 3 items. spoons
- Pears - 3 pieces
- Pork tenderloin - 450 Grams
- Flour - 12 Cups
- Broth chicken - 1 glass
- Apple cider - 1 glass
- Cream thick - 2/3 Glass
- Vanilla (pod) - 1 Piece
- Fresh rosemary - 1 teaspoon
- Fresh thyme - 1 teaspoon
- Salt, pepper - - To taste
Pears are peeled and cored, cut into large slices. We melt butter in the brazier, lay our pears in the melted butter. Fry until brown brown on all sides. Pears are extracted from the brazier and set aside. Now cut the pork into small medallions, sprinkle them with salt and pepper. We drop each pig medallion in flour. We fry the pork medallions in the same brazier where the pears were just being roasted. Fry for 2 minutes on each side, until a crust is formed. We also take the fried pork medallions out of the brazier and, for the time being, set it aside. We pour into the brazier cider and broth. Then we add cream and vanilla pod. Bring to a boil and boil about half. Return the pork medallions to the pan. There we add pears. Add the finely chopped fresh fresh herbs and simmer on medium heat for another 4-5 minutes. During this time the sauce will thicken, and pork will reach the condition. It remains only to throw out a vanilla pod from the dish, to even out the dish for salt and pepper - and everything, the dish is ready. The dish is ready. Serve hot. Bon Appetit!
Servings: 3-4