Pork With Apples Calvados & Apple Cider
Last updated 6/12/2012 1:18:43 AM. Recipe ID 49702. Report a problem with this recipe.
Title: Pork with apples calvados & apple cider
Categories: Meats, Main dish, Fruits
Yield: 4 Servings
1 lb Pork tenderloin, trimmed,
-cut into 1-inch-thick
5 tb Butter
4 md Golden Delicious apples
-(about 1 1/2 lb), peeled,
-cored, sliced 1/3 inch
1 ts Sugar
2 Large shallots, chopped
1 tb Chopped fresh thyme OR
1 ts Dried thyme
1/4 c Calvados or other apple
1 c Whipping cream
1/4 c Apple cider
Place pork slices between plastic wrap. Using mallet, pound pork
slices to 1/4 inch thickness (Can be prepared 4 hours ahead. Cover
tightly and refrigerate.)
Melt 2 tablespoons butter in heavy large skillet over medium-high
heat. Add apples and sugar to skillet and saute until golden brown,
about 6 minutes. Set aside.
Melt 2 tablespoons butter in another heavy large skillet over high
heat. Season pork with salt and pepper. Add pork to skillet and saute
until just cooked through, about 2 minutes per side. Transfer to
plate; keep warm.
Melt 1 tablespoon butter in same skillet over medium heat. Add
shallots and thyme and saute 2 minutes. Add Calvados and boil unti
reduced to glaze, scraping up any browned bits. Stir in cream and
cider; boil until mixture thickens to sauce consistency, about 3
minutes. Season with salt and pepper.
Reheat apples, if necessary. Arrange a frew pork slices on each
plate. Spoon sauce over. Top generously with sauteed apple slices
From the Normandy region of France
Didn't find the recipe you were looking for? Search for more here!