This elegant yet approachable main course marries the savory richness of pan-seared pork tenderloin with the bright, sweet-tart notes of Normandy. Thinly pounded pork medallions cook quickly, ensuring they remain juicy and tender. They are paired with caramelized apple slices that add texture and natural sweetness. The star of the dish is the luxurious sauce, crafted from shallots, thyme, Calvados brandy, apple cider, and heavy cream. It creates a velvety, aromatic finish that complements the fruit and meat perfectly. Ideal for a romantic dinner or a special weekend meal, this recipe brings a touch of French sophistication to your table without requiring hours of cooking.
Pork With Apples, Calvados & Apple Cider
Description
This elegant yet approachable main course marries the savory richness of pan-seared pork tenderloin with the bright, sweet-tart notes of Normandy. Thinly pounded pork medallions cook quickly, ensuring they remain juicy and tender. They are paired with caramelized apple slices that add texture and natural sweetness. The star of the dish is the luxurious sauce, crafted from shallots, thyme, Calvados brandy, apple cider, and heavy cream. It creates a velvety, aromatic finish that complements the fruit and meat perfectly. Ideal for a romantic dinner or a special weekend meal, this recipe brings a touch of French sophistication to your table without requiring hours of cooking.Ingredients
Directions
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Cut the pork tenderloin into 1-inch-thick medallions.
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Place each pork medallion between sheets of plastic wrap and pound with a meat mallet until they are 1/4 inch thick.
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Peel, core, and slice the Golden Delicious apples into 1/3-inch thick slices.
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Melt 2 tablespoons of butter in a large heavy skillet over medium-high heat.
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Remove the apples from the skillet and set aside.
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In another large heavy skillet, melt 2 tablespoons of butter over high heat.
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Season the pork medallions with salt and pepper.
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Transfer the cooked pork to a plate and cover loosely to keep warm.
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Reduce heat to medium and melt 1 tablespoon of butter in the same skillet used for the pork.
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Pour in the Calvados and boil, scraping up any browned bits from the bottom of the pan, until reduced to a glaze.
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Stir in the heavy cream and apple cider.
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Boil the mixture until it thickens to a sauce consistency, about 3 minutes.
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Season the sauce with salt and pepper to taste.
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Arrange a few pork medallions on each plate.
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Spoon the Calvados cream sauce over the pork.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 169.1kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 1.1g6%
- Cholesterol 84.0mg29%
- Sodium 64.7mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.5g59%
* 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
Use Golden Delicious or Gala apples for the best balance of sweetness and firmness; they hold their shape well during sautéing.
Ensure the pork medallions are pounded evenly to guarantee consistent cooking times.
When adding Calvados, be careful of potential flare-ups. If you prefer a non-alcoholic version, substitute with extra apple cider and a splash of apple juice.
This dish is best served immediately while the pork is hot and the sauce is velvety.
