CookPal AI
Pork Normandy

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

1

Preheat the oven to 350°F (175°C).

2

Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.

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.

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.

5

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).

6

Transfer tenderloin to a cutting board and cut into 1 1/2-inch slices.

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.

8

Spoon sauce over sliced tenderloin to serve.

NUTRIENTS

Per 1 serving

🔥

204

Calories

  • 21
    Protein
  • 9
    Carbs
  • 8
    Fats

💡 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.