|Nutritional Guidelines (per serving)|
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.