Prep 15 mins
Cook 15 mins
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.
- 1 lb pork tenderloin, trimmed, cut into 1-inch-thick slices
- 5 tablespoons butter
- 4 medium golden delicious apples, peeled, cored, sliced 1/3 inch thick (about 1 1/2 pounds)
- 1 teaspoon sugar
- 2 large shallots, chopped
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1⁄4 cup calvados or 1⁄4 cup other apple brandy
- 1 cup whipping cream
- 1⁄4 cup good quality apple cider
- 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.)
- 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.
- 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.
- 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.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
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.
Absolutely wonderful! Great flavors and presentation. Very easy to prepare. Wouldn't change a thing. Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME
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". :-)