Fine Cooking Magazine - November/December 2020

Servings: 4

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.

Ingredients

2 medium Granny Smith apples
1/2 medium lemon
7 Tbs. unsalted butter
1 Tbs. granulated sugar
2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise
Kosher salt and freshly ground black pepper
1 Tbs. extra-virgin olive oil
2 large shallots, finely minced
1/4 cup Calvados or Cognac
1/4 cup apple cider
1/2 tsp. fresh thyme leaves
1/3 cup heavy cream

Calories (kcal) : 650
Fat Calories (kcal): 340
Fat (g): 38
Saturated Fat (g): 20
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 13
Cholesterol (mg): 205
Sodium (mg): 580
Carbohydrates (g): 21
Fiber (g): 2
Protein (g): 47

Preparation

Set a rack in the center of the oven and heat the oven to 400°F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm.
Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet (don’t use nonstick) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140° to 145°F, 10 to 15 min. Transfer to a warm plate (don’t clean the skillet), tent with foil, and let rest for 10 min.
Set the skillet over medium heat and add 2 Tbs. butter. When it melts, add the shallots and cook until soft and translucent but not browned, about 3 min. Remove the pan from the heat and add the Calvados. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1 to 2 min. Add the cider and thyme; simmer until the liquid is reduced by about half, 2 to 3 min. Add the cream and cook over very low heat until the sauce is golden and coats the back of a spoon, about 5 min. Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, and 1/2 tsp. of the reserved lemon juice or to taste. Slice the pork and serve with the warm apples and sauce.

Serve with Roasted Winter Vegetables with a Maple-Ginger Glaze or Basic Roasted Broccoli.

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Reviews (19 reviews)

JoyInTheMountains | 09/10/2020
Absolutely delicious. Tastes like a gourmet made it. I agree with another reviewer who recommends doubling the sauce. I also like to double the apples. Everybody in my family loves this dish and that is no easy feat to accomplish.
vmcollins | 01/20/2020
This was amazing and delicious! I doubled the sauce after reading a few reviews. I used Honeycrisp apples since that is what I had and they were so good. I made mashed potatoes and with the pork on top and drizzled the apple and carmel sauce with the cream sauce...... YUM!!
Krispie | 01/06/2020
My family loves this recipe except for the actual apples. No one likes the apples and I have made them twice. Either I’m doing something wrong or we are the only family who does not like mushy apples. Anyway, everything else is amazing and super easy. I served this with steamed broccoli and duck fat roasted potato wedges - delicious. I will definately make again soon!
GeniCooks | 10/08/2019
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.

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What We're Cooking Now

Name: Pork Tenderloin with Apples
Yield: 4 servings
Cuisine: French
Ingredients: 2 medium Granny Smith apples; 1/2 medium lemon; 7 Tbs. unsalted butter; 1 Tbs. granulated sugar; 2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise; Kosher salt and freshly ground black pepper; 1 Tbs. extra-virgin olive oil; 2 large shallots, finely minced; 1/4 cup Calvados or Cognac; 1/4 cup apple cider; 1/2 tsp. fresh thyme leaves; 1/3 cup heavy cream