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Pork Normandy

Pork Normandy

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
NEWFMOMTIFF

NEWFMOMTIFF

I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
  3. Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
  4. In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
  5. Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
  6. Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.
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Reviews

TARA200
16

TARA200

2/28/2007

This recipe was pretty good. I found the 'sauce' to be more like a thick applesauce than a gravy type of sauce but it was flavorful. I doubt I'd bother food processing the mixture next time and would just keep it whole and pour over the pork. I did think that 45 minutes was too long - it was slightly overdone but maybe my loin was slightly smaller. I'd check it after 30 minutes and go from there.

SUZYQUTE
15

SUZYQUTE

2/20/2006

I made this for my fiance with great results. I made some slight modifications to the recipe however: used apple cider instad of "hard" cider, added a clove of garlic when browning the pork, used McCormick's Montreal Seasoning on the pork while browning, added a 1/4 of 14 oz can of saurkraut to the apple mixture before baking, and ended up making the sauce more of a gravy by thickening it with flour in the end). Served with mash potatoes and steamed asparagus. The gravy has a sweet taste and was delicous and the pork was excellent - very tender. I'd make it again. My fiance loved it.

amy7252
12

amy7252

3/19/2006

I really liked this. I was halfway through making it when I realized that I needed a blender (which I don't have), so I didn't puree the onions and apples. I actually prefer it this way, I think, because I like having the pieces to eat along with the pork. The sauce doesn't really get thick, though. It does *thicken* but it's not a thick sauce. Still, very yummy. I'll definitely make it again.

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