Pork with apples calvados and apple cider

Yield: 4 Servings

Measure 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 \N 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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