We must confess that pork is one of our favorite meats. We love its rich dense flavor and firm texture. And the right cut, properly cooked, is as tender as a good steak. Pork also has an affinity for sweet flavors and fruit in particular. In this recipe medallions of pork tenderloin are quickly sautéed. Then a pan sauce is made combining apples, cream, and Calvados, a French apple brandy. This is easy enough for a weeknight meal, but worth saving for a special occasion. We like this dish with steamed, buttered cabbage.
- 3/4 lbs. pork tenderloin, cut into 3/4" thick medallions (filets)
- 1 tbsp. vegetable oil
- 2 tbsp. Calvados (or any apple brandy)
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- 1/2 tbsp. fresh sage, finely chopped
- 1/2 tsp. fresh rosemary, finely chopped
- 1 shallots, finely chopped
- 1 apple, peeled and sliced thin
- 2 tbsp. unsalted butter
- Heat oven to 200 F.
- Season pork medallions generously with salt and pepper.
- Heat oil in a medium skillet (not non-stick) over medium heat. Add pork and cook on each side until browned, about three minutes per side. Place medallions on a plate in the oven.
- Melt butter in skillet. Add shallots, apples, sage, and rosemary and saute until browned. Add Calvados and chicken stock and deglaze the pan. Reduce liquid by 1/3.
- Add cream and reduce to desired consistency. Divide pork between plates and spoon apples and sauce over the top.
|Nutritional Guidelines (per serving)|
|Total Fat||39 g|
|Saturated Fat||18 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||3 g|