Pork Tenderloin à La Normande
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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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INGREDIENTS
Nutrition- 1tablespoon butter
- 1teaspoon oil
- 1 1⁄2lbs pork tenderloin
- 1⁄4teaspoon fresh ground pepper
- 1
- 3
- 1
- 2tablespoons onion soup base
- 1⁄2teaspoon Old Bay Seasoning
- 1tablespoon all-purpose flour
- 1⁄2cup chicken broth
- 1⁄2teaspoon salt
- 2tablespoons heavy cream
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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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