Recipe by ALH
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.
- 1⁄2 teaspoon dried sage
- 2 pork tenderloin, trim fat and skin
- 1 tablespoon olive oil
- 1⁄2 cup onion, thinly sliced
- 1 tart apple, peel, core, & slice thin
- 1⁄2 cup chicken stock
- 1⁄2 cup apple cider
- 2 tablespoons calvados or 2 tablespoons brandy
- 2 teaspoons Dijon mustard
- 1 pinch ground ginger
- 1⁄4 cup heavy cream
Directions See How It's Made
- Heat oven to 400 degrees.
- Rub sage, salt and pepper into the tenderloins.
- Heat oil in skillet over high heat.
- Sear tenderloins until browned.
- Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
- Remove meat and let rest.
- Add more oil to skillet (if needed) and saute onions until soft.
- Add the apples to the skillet and cook for an additional 2 minutes.
- Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
- Simmer liquid until it reduces by about half.
- Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
- Serve sliced tenderloin with the sauce spooned over it.