Pork Tenderloin with Apples, Calvados
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
Copyright © 2001-2012 by The Still Waters Group
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