| 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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