Yield: 6 Servings
|3||Whole pork tenderloins|
|Oil for cooking|
|2 larges||Apples (Golden Delicious or Granny Smith); peeled and cored|
|2 tablespoons||Fresh tarragon leaves; in 1-inch pieces|
|¾ cup||Veal stock (see recipe)|
Trim the tenderloins of excess fat. Lightly salt. In a heavy skillet, warm a thin film of oil over high heat. Brown the tenderloins, separately if necessary, on all sides until lightly browned, about 5 minutes. Finish cooking in a hot (425) oven, turning once, until nicely browned, 15 to 20 minutes. Set aside while cooking the apples. Cut the apples into ¼-inch slices. Saute in butter over medium heat until just tender, about 5 minutes. Add the tarragon and the Calvados. Ignite. When the flame is extinguished, add the veal stock. Cook about 1 minute until warmed through.
Cut the tenderloins into ¼-inch slices on the bias. Serve topped with apples.
SALT LAKE CITY, COPPERBOTTOM INN FENDANT, GRAND VIN DU VALAIS, 82 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .