| 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)
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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