Years in the past, I served these Apple Topped Pork Medallions with Calvados Cream Sauce on Christmas Eve. However this gourmand entree is simple sufficient for a weeknight!
Fanning out the sauteed apples and drizzling the Pork Tenderloin Medallions with a luscious cream sauce makes this a company-worthy entree!
Why You Should Make
- For years, this pork medallions recipe was our conventional Christmas Eve dinner.
- It’s simple to make, but elegant sufficient for a special day or vacation.
- The Calvados cream sauce pushes this recipe excessive!
As a toddler, I used to be extra prone to have a steaming bowl of oyster stew. My three sisters and I might be buzzing with pleasure round our eating room desk in anticipation of midnight Mass and Santa’s arrival. We relished this particular meal and my mother would purchase oyster crackers, one other once-a-year deal with. With no oyster followers apart from me on this home, and beef on faucet for Christmas, this entree hit the mark completely for Christmas Eve.
Ingredient Notes
- Kitchen Staples – Butter (salted is okay), Sugar
- Golden Scrumptious Apples – Peel, Core, and Slice
- Pork Tenderloin – Have the butcher trim if there may be silverskin. Slice into 1-inch items and pound into medallions.
- Shallots – Chopped
- Recent Thyme – Strip leaves off stems
- Calvados – An apple brandy, one other number of apple brandy may be substituted
- Heavy Cream – 36% butterfat
- Apple Cider – Provides extra apple taste to the cream sauce
Make
- In a skillet, cook dinner the apples and sugar in butter till tender and golden. Take away.
- Add extra butter to the skillet, then cook dinner the pork medallions till browned. Take away.
- Cook dinner the shallots in butter, then add thyme and Calvados.
- Scrape up browned bits and permit Calvados to cut back to a glaze.
- Stir in cream and cider and cook dinner till thickens barely. Style and season.
- Reheat the apples.
- Prepare pork on every plate, garnish with apples, and prime with cream sauce.
Recipe Suggestions
- Use the flat facet of a meat mallet or perhaps a rolling pin to pound the pork into ¼-½ medallions. Typically meat mallets have a “toothed” facet that’s used to tenderize harder cuts of meat. You’ll not want to make use of that facet.
- Be sure to season the pork earlier than cooking so the flavour is absorbed into the meat as an alternative of simply staying on the floor.
- Cook dinner the pork only a minute or two per facet to get some good browning.
- If you wish to test the inner temperature, the medallions ought to attain 145°. The pork could also be barely pink inside, however not uncooked trying. Pink is okay, however uncooked shouldn’t be.
- In case your medallions are robust, it’s as a result of they have been overcooked. Pork tenderloin is a lean minimize of pork and overcooking will make it dry.
- Deglaze the pan with Calvados, a French apple brandy. Alcohol is a taste enhancer and many of the alcohol will evaporate because it cooks.
Steadily Requested Questions
Begin by slicing your raw pork tenderloin into 1-inch slices. Place them on a chopping board and pound with the flat facet of a meat mallet till they’re ¼ to ½-inch thick. Then cook dinner as directed. Many meat mallets have a “toothed” facet for tenderizing harder cuts. You do not want to tenderize this minimize of pork.
You must visibly see the sauce thicken. Then dip a spoon within the sauce. Use your finger to swipe a line down the again of the spoon. If the road stays, your sauce has thickened. If not, proceed cooking and decreasing the sauce till it thickens a bit extra.
It’s a French Apple Brandy that comes from Normandy. Alcohol is a taste enhancer so including some brandy to the cream sauce makes it much more scrumptious. And because it simmers, a lot of the alcohol evaporates.
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Substances
- 5 tablespoons butter, divided
- 4 golden scrumptious apples, peeled, cored, and sliced
- 1 teaspoon sugar
- 1 ½ kilos pork tenderloin, minimize into 1-inch slices and pounded into medallions
- 2 tablespoons chopped shallots
- 1 tablespoon contemporary thyme leaves
- ¼ cup apple brandy, I used Calvados
- 1 cup heavy cream
- ¼ cup apple cider
Directions
- Soften 2 tablespoons of butter in a big skillet.
- Add the apples and sugar and cook dinner over medium-high warmth until golden brown, about 5 minutes. Take away from pan.
- Soften 2 extra tablespoons of butter within the skillet. Season pork with salt and pepper and saute over medium-high warmth, until cooked via, about 2 minutes per facet. Take away from pan and canopy with foil to maintain heat.
- Add the final tablespoon of butter to the skillet. Cook dinner shallots over medium warmth til tender, about 2 minutes. Add thyme, then Calvados.
- Scrape up browned bits and permit Calvados to cut back to a glaze.
- Stir in cream and cider and cook dinner until thickened, about 3 minutes. Season with salt and pepper if desired.
- Reheat the apples.
- Prepare pork on every plate, garnish with apples, and prime with cream sauce.
Notes
Recipe tailored from Bon Appetit
Beneficial Merchandise
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Diet Info:
Yield:
4
Serving Dimension:
1
Quantity Per Serving:
Energy: 516Complete Fats: 37gSaturated Fats: 23gTrans Fats: 1gUnsaturated Fats: 11gLdl cholesterol: 129mgSodium: 153mgCarbohydrates: 29gFiber: 5gSugar: 22gProtein: 11g
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