Yield: 4 Servings
|1 pounds||Pork tenderloin, trimmed, cut into 1-inch-thick slices|
|4 mediums||Golden Delicious apples (about 1 1/2 lb), peeled, cored, sliced 1/3 inch thick|
|2||Large shallots, chopped|
|1 tablespoon||Chopped fresh thyme OR|
|1 teaspoon||Dried thyme|
|¼ cup||Calvados or other apple brandy|
|1 cup||Whipping cream|
|¼ cup||Apple cider|
Place pork slices between plastic wrap. Using mallet, pound pork slices to ¼ 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 saute 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 saute 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 saute 2 minutes. Add Calvados and boil unti 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 frew pork slices on each plate. Spoon sauce over. Top generously with sauteed apple slices and serve.
From the Normandy region of France Bon Appetit/May 94 Typed by Didi Pahl