Pork Normandy
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
A classic French recipe for a special evening.
Servings: 4
Ingredients
- 1 ½ lbs Moody’s pork tenderloin
- 2 T butter
- 2 T canola oil
- 1 onion, medium thinly sliced
- 1 sweet apple, large and peeled cored and thinly sliced
- 1 T all-purpose flour
- 5 oz chicken stock
- 12 fl oz hard apple cider
- Salt and pepper to taste
- 2 T heavy cream
Instructions
-
Preheat the oven to 350°.
-
In a bowl, stir together the stock and apple cider; set aside.
-
Heat the butter and oil in an oven-proof skillet over medium heat. Place the pork tenderloin in the butter and brown on all sides. Remove from skillet and set aside.
-
Stir in onions and cook for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour; cook for about 30 seconds.
-
Stir reserved stock and cider mix into skillet and bring to a boil, then reduce to simmer. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
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Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to cutting board, cover with foil and let rest for 5 minutes.
-
Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan and re-heat over medium-low heat; stir in 2 tablespoons of cream and heat until warm.
-
Cut the rested tenderloin into 1 ½-inch slices. Serve sauce spooned over sliced tenderloin.
Recipe Notes
Bon appétit!
Wine pairing: Serve with a Chardonnay.
