Turn your Sunday dinner table into the corner table at a French bistro with a meal that incorporates juicy pork tenderloin and a few French cuisine staples like fresh butter, cream, shallots, apples, and thyme.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This recipe was excellent - not terribly complicated but must admit the "sauce" is what makes it and would double it next time as it was absolutely delicious! Also, I did the apples ahead of time for the sake of time but wasn't sure how to reheat them a bit before serving. So, they went onto the platter at room temperature but would have preferred them a little warmer.
We had leftovers, but not enough apples. So I used Jonagolds, a sweet apple, the only apple I had left in the refrigerator. I was a bit concerned since Jonagolds are sweet apples. Not to worry, it was just as good as it was with tarter apples. In short, feel free to use any cooking apple.
Delicious! I doubled the sauce and used applejack (we didn't have any Calvados). I also used one humongous honeycrisp apple and one small Idared apple instead of Granny Smiths. We'll definitely be making this again.
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?