Pork With Apples Calvados & Apple Cider

This elegant dish combines tender pork tenderloin medallions with sweet, caramelized Golden Delicious apples, all brought together by a luxurious sauce of Calvados, fresh thyme, and apple cider. The pork is pounded thin for quick, even cooking, ensuring it stays juicy and tender. The sauce offers a delightful balance of tart fruitiness and rich cream, enhanced by the aromatic depth of apple brandy. Perfect for a special weeknight dinner or a cozy autumn meal, this recipe delivers a sophisticated flavor profile that feels both comforting and refined. It pairs beautifully with roasted potatoes, mashed cauliflower, or simple green beans.

Cooking Method: Boiling, Sautéing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 650

Dietary: Gluten-free

Description

This elegant dish combines tender pork tenderloin medallions with sweet, caramelized Golden Delicious apples, all brought together by a luxurious sauce of Calvados, fresh thyme, and apple cider. The pork is pounded thin for quick, even cooking, ensuring it stays juicy and tender. The sauce offers a delightful balance of tart fruitiness and rich cream, enhanced by the aromatic depth of apple brandy. Perfect for a special weeknight dinner or a cozy autumn meal, this recipe delivers a sophisticated flavor profile that feels both comforting and refined. It pairs beautifully with roasted potatoes, mashed cauliflower, or simple green beans.

Ingredients

1 pound Pork tenderloin, trimmed,
5 tbsp Butter
4 medium Golden Delicious apples, 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
to taste Salt and pepper

Directions

1
Cut the pork tenderloin into 1-inch-thick medallions.
2
Place pork slices between sheets of plastic wrap and pound with a mallet to 1/4-inch thickness.
3
Season pork slices with salt and pepper.
4
Melt 2 tablespoons butter in a heavy large skillet over medium-high heat.
5
Add apples and sugar to the skillet and saut until golden brown, about 6 minutes. Set aside.
6
Melt 2 tablespoons butter in another heavy large skillet over high heat.
7
Add pork to the skillet and saut until just cooked through, about 2 minutes per side. Transfer to a plate and keep warm.
8
Melt 1 tablespoon butter in the same skillet over medium heat.
9
Add shallots and thyme and saut for 2 minutes.
10
Add Calvados and boil until reduced to a glaze, scraping up any browned bits from the bottom of the pan.
11
Stir in cream and apple cider; boil until the mixture thickens to a sauce consistency, about 3 minutes. Season with salt and pepper.
12
Reheat apples if necessary.
13
Arrange a few pork slices on each plate.
14
Spoon sauce over the pork.
15
Top generously with sauted apple slices and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 650kcal

% Daily Value *
Total Fat 45g70%
Saturated Fat 25g125%
Cholesterol 150mg50%
Sodium 150mg7%
Total Carbohydrate 25g9%
Dietary Fiber 3g12%
Sugars 18g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe can be prepared up to 4 hours ahead. After pounding the pork, cover tightly and refrigerate until ready to cook.

If you do not have Calvados, you can substitute with applejack or another apple-flavored brandy. For a non-alcoholic version, omit the brandy and add an extra tablespoon of apple cider or a splash of apple juice, though the flavor profile will change slightly.

Golden Delicious apples are recommended for their firm texture and mild sweetness, which hold up well to sauting without becoming mushy.

Ensure your pork is cooked to an internal temperature of 145F (63C) for safety and best texture.

Keywords: pork, tenderloin, apples, calvados, cider, sauce, cream, thyme, shallots, dinner, fall, autumn, french, normandy, pan-seared, elegant, quick, easy, main course

Read it online: https://www.chefs-mate.com/recipe/pork-with-apples-calvados-apple-cider-2/