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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pork tenderloin with apples and calvados sauce Recipe

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This recipe for Pork tenderloin with apples and calvados sauce is from Mama G's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pork fillet (tenderloin) pieces, about 160g to 170g each
Salt and Pepper for seasoning
Olive oil for cooking
2 crisp green-skinned dessert apples
4 slices of good qulaity black pudding, about 50g each
50g butter
100ml calvados
250ml whipping cream
Directions:
Directions:

1. Heat oven to 180ºC / Gas 4

2. Season the pork fillets with salt and black pepper and heat a non-stick ovenproof frying pan over a medium heat and add a little olive oil. When hot, add the pork fillets and cook for 2-3 minutes, turning to color all over, then transfer the pan to the oven for 5-6 minutes to finish cooking the pork

3. In the meantime, cut each apple into 6 wedges and remove the core; set aside

4. When the pork is cooked through, transfer it to a warm plate and set aside in a warm place to rest

5. Now, return the pan to the heat, add the black pudding slices and fry for 2-3 minutes on each side until cooked. Remove the black pudding from the pan and place with the resting pork

6. Add the butter to the pan, allow to melt and then add the apples. Sauteing for 3-4 minutes, then add the Calvados and flambe, standing well back and using a long match to set the alcohol alight.

7. Once the flame has subsided, let the liquor bubble to reduce right down, then remove the apples with a slotted spoon and add them to the resting pork and black pudding

8. Pour the cream into the pan, bring to the boil and season with a little salt and pepper, reducing the cream until thickened to the required consistency. Taste and adjust the seasoning as necessary

9. Slice the pork fillets and arrange on warm plates with the black pudding, then pour on the creamy sauce and finish with the sautéed apple wedges

Serve immediately
Number Of Servings:
Number Of Servings:
4

 

 

 

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