Pork Tenderloin With Apples, Calvados and Apple Cider
- Reviews 4
Ready In: 30 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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