This recipe for Pork Tenderloin With Apples And Apple Cider Sauce has FALL written all over it! It’s surprising how well pork and apples go together!
My husband and I had dinner recently at a friend’s home. Our friend Shari prepared a wonderful meal for us and it was FANTASTIC! It was absolutely delicious, and a wonderful recipe that was perfect for a cool, Fall evening.
This week we have a friend (a friend for 40 years) staying with us in our home. Her first night here, I decided to try making this recipe for our own dinner. I found the original recipe online at Epicurious, and prepared it for us. Miracle of miracles, it turned out GREAT (guess even little old me can’t hurt a good recipe, right?)
The original recipe from Bon Appétit, calls for Calvados, which is an apple brandy from France. I didn’t have any, and didn’t want to go buy an entire bottle for the small amount needed, so I substituted dry white wine (which I did have), and it turned out fine, as well. I followed the rest of the instructions as written, and was very pleased with the results (as was our guest).
Sure hope you will give this wonderful meal a try. I know I will definitely make this again and again. It’s really very simple to make, and is full of flavor!
Recipe Slightly Adapted From: http://www.epicurious.com/recipes/food/views/Pork-with-Apples-Calvados-and-Apple-Cider-1797
- 1 lb. pork tenderloin, cut into 1 inch thick slices
- Salt & pepper (to season pork)
- 5 Tablespoons butter
- 3 medium Golden Delicious apples, (peeled, cored, sliced into ⅓ inch thick slices)
- 1½ teaspoons granulated sugar
- 2 large shallots, chopped
- 1 Tablespoon fresh thyme, chopped (or use 1 teaspoon dried)
- ¼ cup Calvados or other apple brandy (I substituted ¼ cup dry white wine)
- 1 cup heavy whipping cream
- ¼ cup apple cider (not apple juice)
- Put the pork slices between two sheets of plastic wrap. Pound them out, one at a time, until they are about ¼ inch thick. Set aside.
- In a large skillet over medium-high heat, melt 2 Tablespoons of butter. Add the apple slices, then sprinkle the slices with the sugar. Saute the apple slices until they are golden brown, on both sides (approximately 5-6 minutes). Remove apples from skillet and set aside. Cover and keep warm.
- Add 2 Tablespoons butter back into the large skillet. Melt butter over high heat. Season the pork with salt and pepper. Add pork slices to the hot skillet. Cook the slices until they are lightly browned and cooked through (about 3 minutes per side). Cook pork in batches, if necessary. Once pork has cooked through on both sides, remove to a platter, cover and keep warm. DO NOT CLEAN SKILLET OUT!
- Melt 1 Tablespoon butter over medium heat in the same skillet you cooked the pork in. Add the chopped shallots and thyme; saute these for 2 minutes.
- Add the Calvados (if using) or the white wine to the shallots, butter and thyme. Boil until the liquid is reduced to a glaze like consistency, scraping up the browned bits into the sauce as you go.
- Stir in the apple cider and whipping cream. Cook until the mixture thickens to sauce consistency (about 2-3 minutes). Lightly season with salt and pepper, to taste.
- Reheat the apples in another skillet or microwave, if necessary.
- Place pork slices on platter. Spoon the sauce over the top of the pork slices. Top with the apple slices, or place the apple slices around the pork.
- Serve and enjoy. This dish is perfect with mashed potatoes on the side. Use some of the apple cider sauce on top (like gravy) of the mashed potatoes for a perfect entree!