
Pork Normandy
Cost $12, save $8
Source: Recommended by CookPal
- 65 Min
- 6 Servings
- $12
Pork Normandy
Cost $12, save $8
Source: Recommended by CookPal
- 65 Min
- 6 Servings
- $12
INGREDIENTS
Main Ingredients
- 🧈 1 tablespoon butter
- 1 ½ pounds pork tenderloin
- 🧅 1 medium onion, thinly sliced
- 🍎 1 large sweet apple - peeled, cored and thinly sliced
- 1 tablespoon all-purpose flour
- 5 ounces chicken stock
- 4 fluid ounces hard apple cider
- 🧂 Salt and pepper to taste
- 🥛 2 tablespoons heavy cream
STEPS
Preheat the oven to 350°F (175°C).
Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
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.
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.
Cover the skillet, transfer to the preheated oven, and bake until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145°F (63°C).
Transfer tenderloin to a cutting board and cut into 1 1/2-inch slices.
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.
Spoon sauce over sliced tenderloin to serve.
NUTRIENTS
Per 1 serving🔥
204
Calories
- 21Protein
- 9Carbs
- 8Fats
💡 For additional flavor, use a tart apple variety like Granny Smith for a tangy contrast.Ensure the skillet you use is oven-safe to make the process seamless.You can substitute hard apple cider with sparkling apple juice if you prefer a non-alcoholic version.Let the pork rest briefly before slicing to retain its juices.