Pork Tenderloin With Calvados Sauce

PORK TENDERLOIN WITH CALVADOS SAUCE



Pork Tenderloin with Calvados Sauce image

When life hands you a bottle of Calvados apple brandy...use a couple of tablespoons to make pork tenderloin with a rich, creamy sauce.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients: 9

1 pork tenderloin (1 lb.)
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1 medium apple, sliced
1 small onion, chopped
1 cup mushrooms, sliced
2 Tbsp. butter
1/2 cup beef broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. Calvados apple brandy
Calories430
Fat21 g
SaturatedFat11 g
TransFat0 g
Cholesterol110 mg
Sodium740 mg
Carbohydrate25 g
Fiber2 g
Sugar9 g
Protein28 g

Steps:

  • Preheat oven to 400°F. Coat pork with coating mix as directed on package. Place in shallow roasting pan. Bake 30 minutes or until cooked through (165°F).
  • Meanwhile, cook and stir apples, onions and mushrooms in butter in medium saucepan on medium heat until tender. Add broth and cream cheese; cook until cream cheese is completely melted, stirring frequently. Stir in brandy; cook until heated through.
  • Cut pork into slices. Serve topped with the sauce.


PORK TENDERLOIN WITH CALVADOS SAUCE AND DRIED FRUIT COMPOTE



Pork Tenderloin with Calvados Sauce and Dried Fruit Compote image

Recipe From epicurious.com

Provided by Joe Gannon

Categories     Milk/Cream     Dairy     Fruit     Pork     Sauté     Dinner     Dried Fruit     Pork Tenderloin     Brandy     Fall     Calvados     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients: 8

2 3/4- to 1-pound pork tenderloins
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 shallots, chopped
1 cup whipping cream
1/2 cup canned low-salt chicken broth
2 tablespoons Calvados (apple brandy) or brandy
Dried Fruit Compote

Steps:

  • Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes. Season sauce with salt and pepper. Divide medallions among 6 plates. Top with sauce; serve with compote.


PORK TENDERLOIN WITH APPLES, CALVADOS AND APPLE CIDER



Pork Tenderloin With Apples, Calvados and Apple Cider image

A great recipe to serve guests. They will think they are eating in a fine restaurant in France. Impressive dish but quick and easy to prepare. From Bon Appetit, May 1994. Calvados can be expensive so you may want to use another apple brandy. To get the best flavor, be sure to use quality ingredients. It is important to use Golden Delicious apples. Many apple varieties are tasty when eaten fresh but do not withstand the cooking process. Use a good quality apple cider...not apple juice. Good apple cider can be found in the produce section during the fall.

Recipe From food.com

Provided by swissms

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients: 9

1 lb pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium golden delicious apples, peeled, cored, sliced 1/3 inch thick (about 1 1/2 pounds)
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 cup calvados or 1/4 cup other apple brandy
1 cup whipping cream
1/4 cup good quality apple cider
Calories570.4
Fat42.8
SaturatedFat25
Cholesterol194.5
Sodium183.1
Carbohydrate23.6
Fiber3.4
Sugar15.5
Protein25.3

Steps:

  • Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
  • Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
  • Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.


TWICE-COOKED PORK TENDERLOIN



Twice-Cooked Pork Tenderloin image

Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit. Then slice the tenderloin into medallions, about an inch thick. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados.

Recipe From cooking.nytimes.com

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients: 6

1 boneless pork tenderloin, about 1 pound
Salt and freshly ground black pepper
4 tablespoons butter, extra virgin olive oil, or a combination
1/4 cup cream
1 tablespoon Dijon mustard, lemon juice or Calvados, optional
Chopped fresh parsley leaves for garnish, optional
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Calories301
UnsaturatedFat15 grams
Carbohydrate1 gram
Fat23 grams
Fiber0 grams
Protein23 grams
SaturatedFat7 grams
Sodium331 milligrams
Sugar0 grams
TransFat0 grams

Steps:

  • Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
  • Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
  • Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.


PORK WITH APPLES, CALVADOS AND APPLE CIDER



Pork with Apples, Calvados and Apple Cider image

Recipe From epicurious.com

Categories     Milk/Cream     Sauté     Apple     Pork Tenderloin     Fall     Calvados     Bon Appétit

Yield Serves 4

Number Of Ingredients: 9

1 pound pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium Golden Delicious apples (about 1 1/2 pounds); peeled, cored, sliced 1/3 inch thick
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 cup Calvados or other apple brandy
1 cup whipping cream
1/4 cup apple cider

Steps:

  • Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
  • Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
  • Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.




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