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pork apples porc a la normande
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5 from 5 votes

Pork with Apples and Brandy, Porc a la Normande

A classic French dish; pork loin with apples, brandy and cream. Recipe from Bon Appetite. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
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


  • 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