| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Dairy | Meats, Main dish, Fruits | 4 | Servings | |
INGREDIENTS
| 1 | lb | Pork tenderloin, trimmed, cut into 1-inch-thick slices |
| 5 | tb | Butter |
| 4 | md | Golden Delicious apples (about 1 1/2 lb), peeled, cored, sliced 1/3 inch thick |
| 1 | ts | Sugar |
| 2 | Large shallots, chopped | |
| 1 | tb | Chopped fresh thyme OR |
| 1 | ts | 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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