Pork Normandy

35 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 1 hr 20 min

“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.” - by NEWFMOMTIFF

Ingredients

1 tablespoon butter
1 1/2 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
1/3 (12 fluid ounce) bottle hard apple cider
salt and pepper to taste
2 tablespoons heavy cream

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Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
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.
Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
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.

Nutrition

Amount Per Serving (6 total)

Calories
204 cal
10%

Fat
8.4 g
13%

Carbs
9 g
3%

Based on a 2,000 calorie diet

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Reviews (35)

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TARA200

Feb. 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 woul..." See mored 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

Feb. 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 McCo..." See morermick'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

Mar. 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, beca..." See moreuse 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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