Pork With Apples Calvados & Apple Cider Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tbsp: Butter,
4 medium: Golden Delicious apples, (about 1 1/2 lb), peeled, cored, sliced 1/3 inch thick
1 tsp: Sugar,
2 Large: shallots, chopped
1 tbsp: Chopped fresh thyme OR,
1 tsp: Dried thyme,
1/4 cup: Calvados or other apple brandy,
1 cup: Whipping cream,
1/4 cup: Apple cider,
Directions:
Place pork slices between plastic wrap. Using mallet, pound pork
slices to 1/4 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
Source from luhu.jp
slices to 1/4 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
Source from luhu.jp