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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This was delicious! I seasoned my pork a little more than called for before searing. I used about one teaspoon of dried tarragon and sage, and 1/2 teaspoon of dried coriander in addition to salt and pepper per tenderloin. Everything else was as the recipe called for. I could have used a little more sauce so you may want to make 1.5 times the recipe for the sauce alone. I served the pork with roasted tri-color New potatoes with rosemary, and sauteed petite green beans. My guest LOVED it. Thank you for the great recipe and excellent detailed instructions.
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.
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