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.
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All the reviews prior to mine were correct. The only way I will make pork tenderloin again.I agree to make more "sauce", double it at least and if you have left over then dunk it with toast or french bread.One final point as I do not often cook with a sauce pan on the stove and in the oven, USE A POT HOLDER! The handle is hot, very hot.Enjoy!
I followed the recipe exactly, which I don't usually do, and it turned out beautifully. I also tried the suggested winter roasted vegetables - exactly as written - and they were fabulous! The meat is really quick prep, the vegetables need a full hour to cook, and the prep time is about 30 minutes so allow enough time. I am a very experienced cook and these are very good recipes.
Outstanding! Few changes except to make it for 2. One tenderloin, one apple. one large shallot. Also used half & half (on hand) and just a touch of butter at the end. Made the full sauce recipe and will double it next time. (It is seriously yummy) Used apple brandy as real Calvados is very expensive. Timing for pork was right on (15 min for an almost 1lb tenderloin). I used a honeycrisp apple (in season here and on hand) - they are much larger than a Granny so I would cut it into 10 or 12 pieces to get them to cook more quickly. I have a kickbutt stove so they caramelized quickly on medium heat. Would make this for company in a heartbeat. Mr suggested adding mushrooms (and he's not a huge mushroom fan) to add a little umami. Hmmmm might try that.
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