5 from 3 votes
pork apples porc a la normande
Pork with Apples and Brandy, Porc a la Normande
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

A classic French dish; pork loin with apples, brandy and cream. Recipe from Bon Appetite. 

Course: Entree
Cuisine: French
Servings: 4 people
Author: Cynthia
  • 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, for Keto, substitute your favorite sweetener.
  • 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
  1. Pre-heat oven to 375 degrees F. Season pork loin with kosher salt and pepper.

  2. 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.

  3. 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.

  4. 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. 

  5. Return apples to sauce to heat. Remove pork from oven and let rest 2-3 minutes. Serve with sauce