I got this pork Normandy recipe from my mother, who learned to make it when we lived in England. It’s a family favorite and great for company.
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
Directions
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.