Pork with Apples, Calvados and Apple Cider |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound pork tenderloin, trimmed, cut into 1-inch-thick slices |
5 tablespoons butter |
4 medium golden delicious apples (about 1 1/2 pounds); peeled, cored, sliced 1/3 inch thick |
1 teaspoon sugar |
2 large shallots, chopped |
1 tablespoon chopped fresh thyme or 1 teaspoon dried |
1/4 cup calvados or other apple brandy |
1 cup whipping cream |
1/4 cup apple cider |
Directions:
1. Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
2. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
3. Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
4. Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
5. Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
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