Pork With Apples, Calvados & Apple Cider

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.

Cooking Method: Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 450

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.

Directions

1
Cut the pork tenderloin into 1-inch-thick medallions.
2
Place each pork medallion between sheets of plastic wrap and pound with a meat mallet until they are 1/4 inch thick.
3
Peel, core, and slice the Golden Delicious apples into 1/3-inch thick slices.
4
Melt 2 tablespoons of butter in a large heavy skillet over medium-high heat.
5
Add the apple slices and sugar to the skillet and sauté until golden brown, about 6 minutes.
6
Remove the apples from the skillet and set aside.
7
In another large heavy skillet, melt 1 tablespoon of butter over high heat.
8
Season the pork medallions with salt and pepper.
9
Add the pork to the hot skillet and sauté until just cooked through, about 2 minutes per side.
10
Transfer the cooked pork to a plate and cover loosely to keep warm.
11
Reduce heat to medium and melt the remaining 1 tablespoon of butter in the same skillet used for the pork.
12
Add the chopped shallots and fresh thyme and sauté for 2 minutes until softened.
13
Pour in the Calvados and boil, scraping up any browned bits from the bottom of the pan, until reduced to a glaze.
14
Stir in the heavy cream and apple cider.
15
Boil the mixture until it thickens to a sauce consistency, about 3 minutes.
16
Season the sauce with salt and pepper to taste.
17
Reheat the sautéed apples in the sauce if necessary.
18
Arrange a few pork medallions on each plate.
19
Spoon the Calvados cream sauce over the pork.
20
Top generously with the sautéed apple slices and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 28gg44%
Saturated Fat 14gg70%
Cholesterol 120mgmg40%
Sodium 150mgmg7%
Total Carbohydrate 15gg5%
Dietary Fiber 2gg8%
Sugars 12gg
Protein 30gg60%

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

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