Vanilla-Glazed Pork

​ ​ ​ ​

• • • • • • • • 600 g pork tenderloin, cut into medallions
              • 1 MATANA Madagascar Bourbon vanilla bean
              • 3 tbsp honey
              • 2 tbsp soy sauce
              • 1 tbsp apple cider vinegar
              • 1 garlic clove, minced
              • 1 tbsp vegetable oil
              • Black pepper, to taste

​ ​ ​ ​ ​

1. Prepare the vanilla: Split the vanilla bean lengthwise and scrape out the seeds using a knife

2. Make the glaze: In a bowl, combine the honey, soy sauce, apple cider vinegar, garlic, and vanilla seeds

3. Sear the pork: Heat the oil in a skillet over medium-high heat. Sear the pork medallions for about 2 minutes on each side until golden brown

4. Glaze the meat: Reduce the heat to medium-low, pour in the sauce, and continue cooking for 4 to 7 minutes, depending on the thickness of the medallions. Turn them regularly to coat evenly with the glaze. Cook until the pork reaches an internal temperature of 63°C (145°F), then let it rest for 3 minutes

5. Serve: Drizzle the pork with its glossy, aromatic glaze. Serve with basmati rice or sautéed vegetables