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Pork Normandy
Pork Normandy
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Classic pork Normandy: Tenderloin with apples, onions, and hard cider sauce - a beloved family dish.
Ingredients:
  • 1 tablespoon butter
  • 1.5 pounds pork tenderloin
  • 1 large sweet apple - peeled, cored and thinly sliced
  • 1 tablespoon all-purpose flour
  • 5 ounces chicken stock
  • 4 fluid ounces hard apple cider
  • 2 tablespoons heavy cream
Instructions:
  • Preheat the oven to 350°F (175°C) to create the perfect cooking environment.
  • In an oven-proof skillet over medium heat, melt butter. Sear tenderloin in the butter until golden brown, then transfer to a plate.
  • Sauté onions in the skillet until translucent and add apples, cooking until golden brown. Sprinkle flour over the mixture and cook briefly for added flavor.
  • Combine chicken stock and hard cider in a bowl. Pour the mixture into the skillet and bring to a vigorous boil, while using a spatula to scrape off the delicious browned bits on the pan. Return the tenderloin to the skillet and generously season with salt and pepper.
  • Cover the skillet, place it in the preheated oven, and bake for about 45 minutes until the pork is slightly pink in the center, reaching an internal temperature of at least 145°F (63°C) when checked with an instant-read thermometer.
  • Place the tenderloin onto a cutting board and slice it into 1 1/2-inch pieces.
  • Combine onions, apples, and all the flavorful liquid from the skillet in a blender or food processor; blend until silky smooth. Pour the sauce back into the pan, gently warm over medium-low heat, and swirl in the cream until luxuriously warm.
  • Drizzle sauce over tenderloin slices before serving.

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