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Pork Normandy

4

0 min

Pork Normandy

Pork Normandy Photo 1

Category

Pork Recipes

Time

0 min

Serving

6 persons

Calories

204

Rating

4.00★ (65)

Cuisine

French
Author: Victoria Buriak
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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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Pork Normandy Photo 2
  2. Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
    Pork Normandy Photo 3
  3. 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.
    Pork Normandy Photo 4
  4. 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.
    Pork Normandy Photo 5
  5. 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).
    Pork Normandy Photo 6
  6. Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
    Pork Normandy Photo 7
  7. 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.
    Pork Normandy Photo 8
  8. Spoon sauce over sliced tenderloin to serve.
    Pork Normandy Photo 9

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