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CATEGORY CUISINE TAG YIELD
Fruits, Meats, Dairy Fruits, Main dish, Meats 4 Servings

INGREDIENTS

1 lb Pork tenderloin, trimmed
cut into 1-inch-thick
slices
5 T Butter
4 Golden Delicious apples
about 1 1/2 lb peeled
cored sliced 1/3 inch
thick
1 t Sugar
2 Large shallots, chopped
1 T Chopped fresh thyme OR
1 t Dried thyme
1/4 c Calvados or other apple
brandy
1 c Whipping cream
1/4 c Apple cider

INSTRUCTIONS

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.)  Melt 2 tablespoons butter in heavy large
skillet over medium-high  heat. Add apples and sugar to skillet and
saute until golden brown,  about 6 minutes. Set aside.  Melt 2
tablespoons butter in another heavy large skillet over high  heat.
Season pork with salt and pepper. Add pork to skillet and saute  until
just cooked through, about 2 minutes per side.  Transfer to  plate;
keep warm.  Melt 1 tablespoon butter in same skillet over medium heat.
Add  shallots and thyme and saute 2 minutes. Add Calvados and boil unti
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.  Reheat apples, if necessary.
Arrange a frew pork slices on each  plate. Spoon sauce over.  Top
generously with sauteed apple slices  and serve.  From the Normandy
region of France Bon Appetit/May 94 Typed by Didi  Pahl  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 718
Calories From Fat: 406
Total Fat: 45.9g
Cholesterol: 226.3mg
Sodium: 122.2mg
Potassium: 1243.8mg
Carbohydrates: 38.7g
Fiber: <1g
Sugar: 1.1g
Protein: 40.3g


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