Instructions: Trim the pork tenderloin and remove any silverskin. Cut into four equal pieces, crosswise.

Place each piece between 2 sheets of plastic wrap. Using a meat mallet, flatten each piece to a 1/4-inch thickness.

Cut the vanilla bean lengthwise and using a small knife scrape out the black seeds. Place in a small bowl and ad the rum. Cut the bean in half again and add to the bowl.

Place the flour on a plate and season. Dip the pork medallions into the flour, coating lightly. In a large frying pan, heat the oil and butter. Add the pork and cook until browned, about 3 minutes a side. Keep warm.

Pour out any fat from the pan, then, add the cold water and stir, scraping up the browned pieces on the bottom. Add the rum, vanilla seeds and bean, reduce the heat, then add the cream. Simmer gently until the sauce is thickened. Check the seasoning.

Return the pork to the pan, heat gently and turn to coat with the sauce.

Serve two pieces over pasta with sauce and your favorite vegetable.

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