Pork with Apples and Brandy, Porc a la Normande
A classic French dish; pork loin with apples, brandy and cream. Recipe from Bon Appetite.
Servings: 4 people
- 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
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