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    You are in: Home / Recipes / Pork Tenderloin With Apples, Calvados and Apple Cider Recipe
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    Pork Tenderloin With Apples, Calvados and Apple Cider

    Pork Tenderloin With Apples, Calvados and Apple Cider. Photo by Mikekey

    1/2 Photos of Pork Tenderloin With Apples, Calvados and Apple Cider

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    swissms's Note:

    A great recipe to serve guests. They will think they are eating in a fine restaurant in France. Impressive dish but quick and easy to prepare. From Bon Appetit, May 1994. Calvados can be expensive so you may want to use another apple brandy. To get the best flavor, be sure to use quality ingredients. It is important to use Golden Delicious apples. Many apple varieties are tasty when eaten fresh but do not withstand the cooking process. Use a good quality apple cider...not apple juice. Good apple cider can be found in the produce section during the fall.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.)
    2. 2
      Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
    3. 3
      Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
    4. 4
      Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until 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.
    5. 5
      Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

    Ratings & Reviews:

    • on April 23, 2010

      This is a spectacular dish - very elegant and yet still hearty if that makes sense. The calvados really makes the flavor. This is one of the best dinners I have made in a while - thank you for posting this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2010

      55

      Absolutely wonderful! Great flavors and presentation. Very easy to prepare. Wouldn't change a thing. Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2010

      55

      Goes straight to the top of my Favorites of 2009 list! This dish simply is outstanding. Not, however, the easiest entree to time to serve with sides. I suggest the apples be made in a couple of batches, to assure they caramelize evenly and to simplify the prep, I seriously recommend they be made ahead, set aside and reheated gently when starting the pork and sauce. That caveat aside, this is superb. Later note: my nephew-in-law says "it might as well be dessert, it 's so good". :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Tenderloin With Apples, Calvados and Apple Cider

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 570.4
     
    Calories from Fat 385
    67%
    Total Fat 42.8 g
    65%
    Saturated Fat 24.9 g
    124%
    Cholesterol 194.5 mg
    64%
    Sodium 183.0 mg
    7%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 3.4 g
    13%
    Sugars 15.4 g
    61%
    Protein 25.3 g
    50%

    The following items or measurements are not included:

    calvados

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