Pork with apples calvados and apple cider
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Pork tenderloin, trimmed, cut into 1-inch-thick slices |
5 | tablespoons | Butter |
4 | mediums | Golden Delicious apples (about 1 1/2 lb), peeled, cored, sliced 1/3 inch thick |
1 | teaspoon | Sugar |
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 |
Directions
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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