Normandy Pork Tenderloin

READY IN: 1hr 15mins
Recipe by ALH7401

A wonderful way of serving pork tenderloin. If you don't have Calvados or Brandy you and replace that with more cider.

Top Review by Outta Here

WOW! What a treat. Everything blends so well together. I did up the Calvados, though, by replacing half of the broth with it. Served with some sauteed Chanterelles, and thought I had died and gone to France! Thanks for a keeper. Made for Fall 2008 PAC.

Ingredients Nutrition


  1. Heat oven to 400 degrees.
  2. Rub sage, salt and pepper into the tenderloins.
  3. Heat oil in skillet over high heat.
  4. Sear tenderloins until browned.
  5. Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
  6. Remove meat and let rest.
  7. Add more oil to skillet (if needed) and saute onions until soft.
  8. Add the apples to the skillet and cook for an additional 2 minutes.
  9. Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
  10. Simmer liquid until it reduces by about half.
  11. Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
  12. Serve sliced tenderloin with the sauce spooned over it.

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