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Pork Tenderloin à La Normande

Pork Tenderloin à La Normande created by Sageca

This is a recipe you will make for a family meal or for guests; so easy, so good. À la normande usually refers to a dish where you add a sauce containing apples or cider or Calvados as well as cream. I chose to make this without any alcohol and the flavour is still wonderful. You can prepare this recipe in the morning; refrigerate it and finish cooking it at dinner time.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees.
  • Heat butter in an oven-proof skillet over medium heat.
  • Rub pepper on pork. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
  • Heat oil in same skillet.Stir in onions and garlic;cook 2 to 3 minutes.Stir in apple,Old Bay seasoning and onion soup base; cook until golden brown. Stir in flour; cook about 30 seconds.Add salt and pepper.
  • Stir chicken broth into skillet, and bring to a boil; add salt.Transfer to a casserole; cover.
  • Bake in preheated oven about 1 1/2 hour or until tender, .
  • Remove tenderloin to a cutting board, and cut into diagonal 1 1/2-inch slices. Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth.
  • Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.
  • Lovely with orzo, rice or roasted potatoes.
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@Sageca
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@Sageca
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"This is a recipe you will make for a family meal or for guests; so easy, so good. À la normande usually refers to a dish where you add a sauce containing apples or cider or Calvados as well as cream. I chose to make this without any alcohol and the flavour is still wonderful. You can prepare this recipe in the morning; refrigerate it and finish cooking it at dinner time."
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  1. Sageca
    Pork Tenderloin à La Normande Created by Sageca
    Reply
  2. CraftScout
    This has a very subtle flavor, which I liked. I wasn't sure when to add the onion soup base, so I mixed it in right before it went into the oven. I used Granny Smith apples and was pleasantly surprised that the flavor was just appley, not GRANNY SMITHy. I think if I made this again, I would go ahead and use a probe thermometer, as an hour and a half was too long in my oven - the pork dried out a bit. This problem was solved while eating by dunking the pork in sauce! Yum! Thank you for a lovely dinner.
    Reply
  3. Sageca
    This is a recipe you will make for a family meal or for guests; so easy, so good. À la normande usually refers to a dish where you add a sauce containing apples or cider or Calvados as well as cream. I chose to make this without any alcohol and the flavour is still wonderful. You can prepare this recipe in the morning; refrigerate it and finish cooking it at dinner time.
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