Normandy Pork Tenderloin
Transport your taste buds to the lush orchards of northern France with this elegant Normandy Pork Tenderloin recipe. Perfectly seared pork tenderloin is braised in a luscious sauce of Calvados apple brandy, apple cider, and fresh cream, delivering a balance of savory richness and fruity sweetness. Tender slices of Granny Smith apple infuse the dish with their tart flavor, while aromatic shallots, garlic, and thyme add depth. This one-pan masterpiece is as quick as it is luxurious, with just 15 minutes of prep time and a total cook time of 35 minutes. Serve this dish alongside roasted vegetables or buttery mashed potatoes for a truly indulgent meal that showcases the essence of French cuisine. Keywords: Normandy pork tenderloin recipe, creamy apple cider sauce, French-inspired pork dishes, quick pork dinner, one-pan meal.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 2 medium Shallots
- 2 cloves Garlic
- 0.25 cup Calvados (apple brandy)
- 1 cup Apple cider
- 0.75 cup Heavy cream
- 1 medium Granny Smith apple
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Fresh thyme
- 1 tbsp Fresh parsley
Instructions
Trim any silver skin or excess fat from the pork tenderloin. Season the pork with salt and black pepper on all sides.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the pork tenderloin and sear for about 3-4 minutes per side, until golden brown. Remove the pork and set aside.
Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet. Stir in the chopped shallots and cook for 2-3 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
Carefully pour the Calvados into the skillet (away from flames if using a gas stove) and allow it to simmer for about 1 minute, scraping the bottom of the pan with a wooden spoon to release any browned bits.
Stir in the apple cider and bring the mixture to a simmer. Add the sliced apples to the skillet, then return the pork tenderloin to the pan. Sprinkle with fresh thyme.
Cover the skillet and simmer over low heat for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Turn the pork occasionally to ensure even cooking.
Once the pork is cooked, remove it from the skillet and let it rest, tented with foil. Stir the heavy cream into the skillet with the apples and cider. Simmer the sauce for 5-7 minutes until slightly thickened.
Slice the pork tenderloin into medallions and arrange them on a serving platter. Spoon the creamy apple cider sauce and apples over the pork. Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 10.5 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
