An efficient method for preparing a tasty, healthy supper!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon butter
- 1 ½ 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
- 4 fluid ounces hard apple cider
- salt and pepper to taste
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
- Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.
- Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.
- Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
- Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.
- Spoon sauce over sliced tenderloin to serve.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 175 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I sprinkled Herbes de Provence onto the tenderloin. Added a splash of cooking sherry. Used applesauce and didn’t blend the sauce. Didn’t add cream.
This was so delicious. My husband doesn’t really care for pork and he said “ that’s really good”. I used apple cider instead of hard apple cider. I will Definitely will make this again.
made this using cubed pork butt…had extra from bbq and didn’t want to waste. marinated butt overnight and dredged with flour then browned. omitted flour from sauce step…turned out awesome. great recipe.
We really enjoyed this meal. I also added garlic, but otherwise kept the recipe as listed. We loved it.
It was a simple recipe with a great flavor. I used pear slices instead of apple and used creamy celery instead of cream. At our annual pot luck, my dish was the most popular one and got cleaned out almost as soon as the pot luck started. This will be on my list for our house warming dinner party with friends next month because everyone wanted me to make it again. I think with a slight modification, I think this can be a very popular dish next time as well along with BBQ ribs.
Was good but think it needs stronger apple flavor. Will be adding more cider and less broth next time. Plus more apples and onions.
This recipe is a keeper! Follow the instructions, it’s well worth the effort. I did add a little seasoning when browning the pork. I’ll make this again. great dish to make for guests.
I liked this, especially how tender the pork came out! I couldn’t find hard apple cider, so I used apple juice and it worked out fine. I also added a cup of mushrooms between the onions and apple slices, I’ll do that again…delicious! I also blended only half of the sauce and the unblended chunks added a very nice texture, I’ll do that the same way next time too! I served it over white rice.
Husband loved this, I thought it was just okay. Thanks for sharing!
super
Will make again!
To those that see this as sweet or bland I’d say that to me all recipes are guides and this is a great base to start with. I added a little hot sauce, the vinegar balanced the sweet a bit, and some herbs gave it depth. Great idea and flavor with the onion and apple.
Except for adding a bit more cider and chicken stock, I made this as written in my cast iron skillet. Don’t neglect to brown the tenderloin, because this helps seal in the juices. My Brit husband loved it, and we had more than enough for another meal. Served with roasted root vegetables including taters. I have been to and eaten in Normandy, and this brought back memories of great meals. Lovely.
Fabulous
Super delicious! I decided to slow cook it cuz I had the time and I love slow cooked pork. Used all the same ingredients but combined everything and threw it in the crockpot for about 6 hours. Served it over mash potatoes. So good. Definitely making this again!
This recipe was so delicious! I doubled the gravy and did not blend the apples and onions. Can’t wait to make it again. Thanks for such a good recipe! Betty
A nice easy recipe, especially when you have limited options on your pantry. I did use the food processor (see magic bullet) and it was nice to have the smooth texture. I felt like the dish needed something not so we served it over noodles and the family very much enjoyed it. Be aware although the dish tasted great, color was tan in tan in white noodles so it is not the prettiest looking dish.
This was delish! I did everything as written except I added a heaping teaspoon of minced garlic with the onions. After everything came out of the oven I took out the pork, and instead of blending it I added a tablespoon of cornstarch (with water) to the sauce. Then I added the cream. It was really yummy! Thanks!!!
I think this was great.. I also think that if people would like to tweek things that is fine, then by all means write your own recipe instead of bragging about it on some one elses.. Again love this recipe..
Did not care for this too much. I followed some reviewers’ suggestions to add more flavor but still felt like this was tasteless. Perhaps it’s my American palette since European dishes are often less flavorful than what we concoct in the States. In that vein, this recipe may be exactly what Pork Normandy *should* taste like. But as a fan of spices and flavors, this just wasn’t my cup of tea.
Absolutely loved this…..I didn’t have hard apple cider, so I just used apple juice. Great recipe just as is, but I also added sauteed mushrooms at the end after the sauce was blended. My husband all but licked his plate! Served it with baked potatoes and put some of the sauce on the potato as well.