I got this pork Normandy recipe from my mother, who learned to make it when we lived in England. It's a family favorite and great for company.
Ingredients
- butter: 1 Tbsp
- ½ pounds pork tenderloin: 1 piece
- medium onion: 1 piece (sliced)
- sweet apple - peeled, cored and: 1 piece (sliced)
- all-purpose flour: 1 Tbsp
- ounces chicken stock: 5 piece
- fluid ounces hard apple cider: 4 piece
- salt and pepper: (to taste)
- heavy cream: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
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Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.
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Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.
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Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
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Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.
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Spoon sauce over sliced tenderloin to serve.
