Pork with Apples is classic French dish, that’s ready in under 30 minutes, making it perfect for busy fall evenings.
One of the classes we had to take in cooking school was “Culinary French”. Since our courses were all based on classic French cooking techniques, it was important for us to be able to understand culinary terms. Indeed, many of those terms have become a part of our everyday cooking, like sauté, julienne, and (thanks to Starbucks) frappé, and my favorite, chiffonade. But we also learned to identify ingredients in a dish by its name. Florentine refers to a dish containing spinach, like Eggs Florentine. A dish with the name Niçoise, like this Salade Niçoise, will most likely contain anchovies and olives, while Lyonnaise will always contain onions. (This post contains affiliate links)
Porc a la Normande, or Pork with Apples is another dish whose name indicates the ingredients contained in the recipe.
Any dish that is Normande, will most certainly be made with apples, apple cider, and very likely with cream. Calvados, is a French apple brandy, used to deglaze the pan, adds another note of apple flavor. Substitute brandy for the Calvados if you choose.
This Pork with Apple dish is ready in under 30 minutes and is really quite simple. Saute apples in butter, sear the pork loin on all sides in a cast-iron skillet, then finish cooking it in the oven. Since pork loins are not really very large, it finishes in the oven in less than 15 minutes.
A classic French dish; pork loin with apples, brandy and cream. Recipe from Bon Appetite.
- 1 pound pork tenderloin
- 5 Tablespoons butter
- 4 Golden Delicious apples, (about 1 1/2 pounds), peeled, cored, and sliced about 1/3 inch thick
- 1 teaspoon sugar
- 2 shallots, chopped
- 1 Tablespoons fresh thyme, chopped
- 1/4 cup Calvados, or other apple brandy
- 1 cup whipping cream
- 1/4 cup apple cider
- salt and pepper
Pre-heat oven to 375 degrees F. Season pork loin with kosher salt and pepper.
Melt 2 Tablespoons butter in a heavy skillet, over a medium-high heat. Add apples and sugar to skillet and saute until golden brown. Transfer apples to a plate to keep warm.
Wipe skillet with a paper towel. Melt 2 more Tablespoons butter in skillet over medium-heat. Sear seasoned pork loin for 1-2 minutes, per side, until golden brown all over. Put pork on a small foil-line baking sheet and finish cooking in hot oven until internal temperature of pork reaches a temperature of 145 degrees F. about 8-10 minutes.
Melt last Tablespoon of butter in the same skillet. (no need to wipe it out) Add shallots and thyme and saute 2 minutes. Add Calvados or brandy, and bring to a boil until reduced to a glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to a sauce consistency, about 3 minutes.
Return apples to sauce to heat. Remove pork from oven and let rest 2-3 minutes. Serve with sauce
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