Pork with Apples, Calvados and Apple Cider

Name: Pork with Apples, Calvados and Apple Cider
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters apple cider; 5 Tbsps butter; 59 milliliters Calvados or other apple brandy; 1 Tbsp chopped fresh thyme or 1 teaspoon dried; 454 grams pork tenderloin, trimmed, cut into 1-inch-thick slices; 680 grams medium Golden Delicious apples (about ; peeled, cored, sliced 1/3 inch thick; 2 larges shallots, chopped; 1 teaspoon sugar; 237 milliliters whipping cream

Pork with Apples, Calvados and Apple Cider might be just the main course you are searching for. This recipe makes 4 servings with 599 calories, 26g of protein, and 39g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Only Head to the store and pick up golden flavorful apples, sugar, calvados, and a few other things to make it today. To use up the apple cider you could follow this main course with the Apple Cider Doughnut Cake as a dessert. It is a good option if you're following a gluten free diet.

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.)

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Cooked Pork

Wrap

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Plastic Wrap

Melt 2 tablespoons butter in heavy large skillet over medium-high heat.

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Butter

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Frying Pan

Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.

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Apple

Sugar

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Frying Pan

Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper.

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Salt And Pepper

Butter

Pork

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Frying Pan

Add pork to skillet and sauté until just cooked through, about 2 minutes per side.

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Pork

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Frying Pan

Transfer to plate; keep warm.

Melt 1 tablespoon butter in same skillet over medium heat.

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Butter

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Frying Pan

Add shallots and thyme and sauté 2 minutes.

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Shallot

Thyme

Add Calvados and boil until 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.

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Salt And Pepper

Calvados