Normandy Style Pork Tenderloins

Transport your taste buds to the lush orchards of northern France with our irresistible Normandy Style Pork Tenderloins recipe. This elegant dish pairs juicy, golden-seared pork tenderloins with a velvety sauce infused with apple cider, Calvados (apple brandy), and fresh thyme for an unforgettable fusion of richness and freshness. The tender pork is complemented by caramelized Granny Smith apples and aromatic shallots, creating vibrant bursts of flavor in every bite. Finished with a touch of heavy cream for indulgence and garnished with fresh parsley, this dish is perfect for cozy dinners or special occasions. Serve it alongside rustic mashed potatoes or crusty bread for a French-inspired feast that will have everyone at the table asking for seconds. Keywords: Normandy pork recipe, pork tenderloin with apple cider, Calvados pork sauce, French-inspired pork dish.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 whole pork tenderloins
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup apple cider (unsweetened)
• 0.333 cup Calvados or apple brandy
• 0.5 cup heavy cream
• 2 large apples (firm and tart, such as Granny Smith)
• 2 medium shallots
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley (chopped, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Trim any excess fat and silver skin from the pork tenderloins. Pat them dry with paper towels and season generously with salt and black pepper on all sides.

Step 2

Peel and core the apples, then slice them into thin wedges. Mince the shallots finely.

Step 3

Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 4

Sear the pork tenderloins in the hot skillet, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove the pork from the skillet and set aside on a plate.

Step 5

In the same skillet, add the remaining butter and olive oil. Lower the heat to medium, then add the sliced apples. Cook the apples for 4-5 minutes until lightly caramelized. Remove the apples from the skillet and set aside.

Step 6

Add the minced shallots to the skillet and sauté for 2-3 minutes until softened and aromatic.

Step 7

Deglaze the skillet by pouring in the Calvados or apple brandy. Let it simmer for 1-2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.

Step 8

Pour in the apple cider and bring the mixture to a simmer. Return the pork tenderloins to the skillet, cover, and let them cook for 10-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Step 9

Remove the pork tenderloins again and tent them loosely with foil to rest.

Step 10

Stir the heavy cream into the skillet and simmer the sauce for another 3-5 minutes until slightly thickened. Add the fresh thyme leaves and season with additional salt and pepper to taste.

Step 11

Return the caramelized apples to the skillet to warm through for 2-3 minutes.

Step 12

To serve, slice the pork tenderloins into medallions and arrange them on a platter or individual plates. Spoon the creamy sauce over the pork and top with the sautéed apples.

Step 13

Garnish with fresh parsley and serve immediately with crusty bread or mashed potatoes.

Nutrition Facts

Serving size	(1906.6g)

Amount per serving	% Daily Value*
Calories	2829.3

Total Fat 137.0g	0%
Saturated Fat 60.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 875.2mg	0%
Sodium 2966.3mg	0%
Total Carbohydrate 98.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 70.3g
Protein 239.7g	0%

Vitamin D 63.5IU	0%
Calcium 139.6mg	0%
Iron 10.4mg	0%
Potassium 4843.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 37.1%

Carbs: 15.2%