Pork Tenderloin La Normande
Experience the taste of Normandy with Pork Tenderloin La Normande, a dish that combines tender, seared pork with the rich, comforting flavors of apples, brandy, and cream. This elegant French-inspired recipe highlights the delicate sweetness of caramelized apples, the depth of flavor from Calvados or brandy, and the gentle tang of dry hard apple cider. Finished with a creamy, thyme-infused sauce, this dish is perfect for a special dinner yet simple enough for a weeknight meal. Serve this savory masterpiece with crusty bread, mashed potatoes, or steamed vegetables to soak up every drop of the luscious apple cider cream sauce. Ready in just under an hour, this recipe promises to turn a humble pork tenderloin into a gourmet delight!
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Recipe Information
Ingredients
- 2 pieces (approximately 1.5 lbs total) pork tenderloin
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces shallots, finely chopped
- 1 large piece apple, peeled, cored, and thinly sliced
- 1 cup brandy (Calvados if available)
- 1 cup dry hard apple cider
- 0.5 cup chicken stock
- 0.75 cup heavy cream
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon, to taste salt
- 0.5 teaspoon, to taste black pepper, freshly ground
- 2 tablespoons fresh parsley, finely chopped
Instructions
Trim any excess fat or silver skin from the pork tenderloins and season all over with salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the pork tenderloins for 2-3 minutes on each side, until golden brown. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the remaining 1 tablespoon of butter. Add the finely chopped shallots and sauté for 2-3 minutes until softened.
Add the thinly sliced apple to the skillet and cook for another 2-3 minutes, stirring occasionally, until the apple slices begin to soften and caramelize slightly.
Carefully add the brandy to the skillet. If desired and safe, ignite the brandy with a long match to flambé, allowing the alcohol to burn off. If not flambéing, let the brandy simmer for 1 minute.
Pour in the dry hard apple cider and chicken stock. Stir well, scraping up any brown bits from the bottom of the skillet for added flavor.
Return the seared pork tenderloins to the skillet, nestling them into the sauce. Sprinkle the fresh thyme over the pork.
Cover the skillet with a lid and lower the heat to a gentle simmer. Cook for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Turn the pork halfway through cooking for even doneness.
Once the pork is cooked, remove it from the skillet and let it rest for 5 minutes, loosely covered with foil.
Reduce the heat to low and stir the heavy cream into the skillet, allowing the sauce to simmer gently for 2-3 minutes until thickened slightly. Taste and adjust seasoning with salt and pepper as needed.
To serve, slice the rested pork tenderloin into medallions and arrange on a serving platter. Spoon the apple cider cream sauce with apples over the pork and garnish with freshly chopped parsley.
Serve hot with crusty bread, mashed potatoes, or steamed vegetables on the side for a complete meal.
Nutrition Facts
Calories |
3608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 7121 mg | 310% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 30.4 g | ||
| Protein | 343.8 g | 688% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 162 mg | 12% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 6874 mg | 146% | |
*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.
