Pork Tenderloin with Calvados Sauce and Dried Fruit Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 3/4- to 1-pound pork tenderloins |
2 tablespoons (1/4 stick) butter |
1 tablespoon olive oil |
3 shallots, chopped |
1 cup whipping cream |
1/2 cup canned low-salt chicken broth |
2 tablespoons calvados (apple brandy) or brandy |
dried fruit compote |
Directions:
1. Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes. Season sauce with salt and pepper. Divide medallions among 6 plates. Top with sauce; serve with compote.
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