Normandy Pork Tenderloin

Name: Normandy Pork Tenderloin
Ingredients: 1/2 teaspoon dried sage; salt; pepper; 2 pork tenderloin, trim fat and skin; 1 tablespoon olive oil; 1/2 cup onion, thinly sliced; 1 tart apple, peel, core, & slice thin; 1/2 cup chicken stock; 1/2 cup apple cider; 2 tablespoons calvados or 2 tablespoons brandy; 2 teaspoons Dijon mustard; 1 pinch ground ginger; 1/4 cup heavy cream

13 ingredients

12 steps

Ingredients

1/2 teaspoon dried sage
salt
pepper
2 pork tenderloin, trim fat and skin
1 tablespoon olive oil
1/2 cup onion, thinly sliced
1 tart apple, peel, core, & slice thin
1/2 cup chicken stock
1/2 cup apple cider
2 tablespoons calvados or 2 tablespoons brandy
2 teaspoons Dijon mustard
1 pinch ground ginger
1/4 cup heavy cream

Directions

1

Heat oven to 400 degrees.
2

Rub sage, salt and pepper into the tenderloins.
3

Heat oil in skillet over high heat.
4

Sear tenderloins until browned.
5

Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
6

Remove meat and let rest.
7

Add more oil to skillet (if needed) and saute onions until soft.
8

Add the apples to the skillet and cook for an additional 2 minutes.
9

Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
10

Simmer liquid until it reduces by about half.
11

Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
12

Serve sliced tenderloin with the sauce spooned over it.