Pork Tenderloin with Apples, Calvados

Serves 4

For company, it's a good idea to plan to serve on a platter, keeping the apples and pork warm in a 200ｰ F, oven. Otherwise, plate the food and serve.

1 pound pork tenderloin, cut in 1-inch slices

5 tbsp Butter (divided)

4 medium apples, peeled, cored, cut in 1/3-inch slices

1 tsp sugar

2 large shallots, chopped

1 tbsp fresh thyme or 1 tsp dried

¼ cup Calvados brandy or similar apple brandy

1 cup whipping cream

¼ cup apple cider

Place pork slices between sheets of plastic wrap or wax papper and pound with a mallet until ¼ inch thick.(Can be prepared in advance, cover tightly and refrigerate.)
Melt 2 tbsp butter in a large, heavy skillet over medium-high heat.Add apples and sugar and cook, stirring, until golden brown. Remove from skillet and keep warm.
Melt 2 tbsp butter in the skillet over high heat. Season pork with salt and pepper. Add to skillet and cook until just done, about 2 minutes. Cook in batches if necessary, Remove from skillet and keep warm.
Reduce heat to medium and melt 1 tbsp butter in skillet. Add shallots and thyme and saute for 2 minutes.
Add Calvados and reduce to a glaze, scraping up any browned bits.
Stir in cream and cider and bring to a boil until reduced to consistency of a sauce. Correct seasoning. Add juices from the pork and combine.
To serve, either plate pork and apples and add sauce or serve on a platter.

Serve with: Basmati rice, green beans or peas.

Source: Adapted from Bon Appetit, May 1994

Created with the Personal Edition of HelpNDoc: Free CHM Help documentation generator