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CATEGORY CUISINE TAG YIELD
Meats French Meat 6 Servings

INGREDIENTS

3 Whole pork tenderloins
Salt
Oil for cooking
2 lg Apples (Golden Delicious or Granny Smith); peeled and cored
2 tb Butter
2 tb Fresh tarragon leaves; in 1-inch pieces
1/4 c Calvados
3/4 c Veal stock (see recipe)

INSTRUCTIONS

Trim the tenderloins of excess fat. Lightly salt. In a heavy skillet, warm
a thin film of oil over high heat. Brown the tenderloins, separately if
necessary, on all sides until lightly browned, about 5 minutes. Finish
cooking in a hot (425) oven, turning once, until nicely browned, 15 to 20
minutes. Set aside while cooking the apples. Cut the apples into 1/4-inch
slices. Saute in butter over medium heat until just tender, about 5
minutes. Add the tarragon and the Calvados. Ignite. When the flame is
extinguished, add the veal stock. Cook about 1 minute until warmed through.
Cut the tenderloins into 1/4-inch slices on the bias. Serve topped with
apples.
PHILIPPE'S
SALT LAKE CITY, COPPERBOTTOM INN
FENDANT, GRAND VIN DU VALAIS, 82
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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