"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pork Saute with Apples and Calvados Cream Sauce Recipe

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This recipe for Pork Saute with Apples and Calvados Cream Sauce, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Creed
Added: Monday, August 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1-pound pork tenderloin, trimmed, cut into 1-inch-thick rounds
5 Tbsp. butter, divided
4 medium Golden Delicious apples (about 1 1/2 lbs.) peeled, halved, cored, cut into 1/3 inch thick slices
1 tsp. sugar
2 large shallots, chopped
1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 Tbsp. Calvados or other apple brandy
1 cup whipping cream
1/4 cup apple cider

Directions:
Directions:
Place pork rounds between sheets of plastic wrap. Using mallot, pound pork into 1/4-inch thickness. (Can prepare ahead. Cover and refrigerate up to 4 hours.)

Melt 2 Tbsp. butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet; saute until golden brown, about 6 minutes. Set aside.

Melt 2 Tbsp. butter in another heavy large skillet over high heat. Sprinkle pork with salt and pepper. Add pork to skillet and saute until just cooked through, about 2 minutes per side. Transfer to plate; tent loosely with foil to keep warm.

Melt remaining 1 Tbsp. butter in same skillet over medium heat. Add shallots and thyme; saute 2 minutes. Remove skillet from heat. Add Calvados. Return to heat and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until sauce thickens enough to coat spoon, about 3 minutes. Season to taste with salt and pepper.

Reheat apples. Arrange a few pork slices on each plate. Spoon sauce over and top with sauteed apples to serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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