Special Feature: Products Sally Recommends
Pork Tenderloin Normande
1 Tbsp. butter
1 Tbsp. oil
1 pork tenderloin (2 lb.)
2 shallots or 1 medium onion, sliced
1 tart apple (Pippin/Granny Smith), pared, cored & sliced
3 Tbsp. Calvados
1 Tbsp. flour
1½ cup chicken stock
salt & pepper
¼ cup heavy cream
watercress/parsley for garnish
Heat the butter & oil and brown the pork tender on all sides. Remove it, add the onions & cook until soft. Add the apple & continue cooking until apple and onion are golden brown. Replace the tenderloin, pour the Calvados over it and flame. Stir in the flour, add the stock, salt and pepper and bring to a boil. Cover and simmer 40-50 minutes or until the meat is tender, stirring occasionally. The pork can be prepared up to 48 hours in advance and kept in the refrigerator or freezer.
Lift out the tenderloin and carve into ¼” slices (diagonal). Strain the sauce, pressing to puree the sliced apple, bring to a boil and reduce if necessary to a coating consistency. Add the cream, bring just back to a boil and taste for seasonings. Put the tenderloin slices back into the sauce to reheat them.
Serve the pork on a platter garnished with watercress or parsley.
©Sally Bernstein, 2006