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Pork with Apples, Calvados, and Apple Cider
SUBMITTED BY: Unknown
1 pound pork tenderloin, trimmed, cut into 1 inch thick slices
5 T butter
4 Golden Delicious apples, peeled, cored, sliced into 1/3 inch slices
1 t sugar
2 large shallots, chopped
1 T chopped fresh thyme or 1 t dried thyme
1/4 cup Calvados or other Apple brandy (Laird's Applejack works great and it is much less expensive)
1 cup whipping cream
1/4 cup apple cider
Place pork slices between plastic wrap and using a mallet, pound pork to 1/4-inch thickness.
Cover tightly and refrigerate. Can be prepared 4 hours ahead.
Melt 2 T butter in heavy, large skillet over medium-high heat. Add apples and sugar to skillet and sauté’ until golden brown. About 6 minutes. Set aside.
Melt 2 T butter in another large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes each side. transfer to a plate and keep warm.
Melt 1 T butter in the same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add calvados and boil until reduced to a glaze, scraping up brown 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 few pork slices per plate. Spoon sauce over. Top generously with sautéed apples and serve.