Pork Tenderloin with Apples and Brandy, Porc a la Normande
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 people
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Calories
683 kcal
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Course
Main Course
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Cuisine
French
Pork Tenderloin with Apples and Brandy, Porc a la Normande
Description
The recipe for Pork Tenderloin with Apples and Brandy, Porc a la Normande, centers on a 1 1/2 pound pork tenderloin seasoned and seared until golden brown, then roasted to a safe internal temperature of 145 degrees F. Golden delicious apples are sautéed with butter and sugar to develop a caramelized exterior before being combined with a sauce made from shallots, fresh thyme, Calvados or other apple brandy, whipping cream, and apple cider. The sauce is reduced to a glaze-like consistency, enhancing the tender pork and warm apples with rich, creamy notes and a touch of sweetness.
Cooking the pork in the oven after searing ensures even cooking and retention of the meat's juices, while the apples add texture and fruitiness. The sauce built in the same skillet captures browned bits and melds the flavors together. This dish works well as a centerpiece for a dinner, paired with roasted vegetables or a simple grain to absorb the sauce.
The recipe suggests resting the pork a few minutes after oven roasting, preserving juiciness. The timing for cooking apples and sauce reduction allows for a smooth, well-balanced topping that harmonizes the components.
Ingredients
- 1 1/2 pounds pork tenderloin
- 5 Tablespoons butter
- 4 golden delicious apple (about 1 1/2 pounds), peeled, cored, and sliced about 1/3 inch thick
- 1 teaspoon sugar for Keto, substitute your favorite sweetener
- 2 shallot chopped
- 1 Tablespoons thyme chopped, fresh
- 1/4 cup calvados or other apple brandy
- 1 cup whipping cream
- 1/4 cup apple cider
- salt
- black pepper
Instructions
- Pre-heat oven to 375 degrees F. Season pork loin with kosher salt and pepper.
- Melt 2 Tablespoons butter in a heavy skillet, over a medium-high heat. Add apples and sugar to skillet and saute until golden brown. Transfer apples to a plate to keep warm.
- Wipe skillet with a paper towel. Melt 2 more Tablespoons butter in skillet over medium-heat. Sear seasoned pork loin for 1-2 minutes, per side, until golden brown all over. Put pork on a small foil-line baking sheet and finish cooking in hot oven until internal temperature of pork reaches a temperature of 145 degrees F. about 8-10 minutes.
- Melt last Tablespoon of butter in the same skillet. (no need to wipe it out) Add shallots and thyme and saute 2 minutes. Add Calvados or brandy, and bring to a boil until reduced to a glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to a sauce consistency, about 3 minutes.
- Return apples to sauce to heat. Remove pork from oven and let rest 2-3 minutes. Serve with sauce
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 683kcal | 34% |
| Carbohydrates | 32g | 11% |
| Protein | 38g | 76% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 221mg | 9% |
| Potassium | 992mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 1497IU | 30% |
| Vitamin C | 13mg | 14% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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