| 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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