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Filet De Porc Au Calvados

3 Whole pork tenderloins
Salt
Oil for cooking
2 lg Apples (Golden Delicious or Granny Smith); peeled and cored
2 tb Butter
2 tb Fresh tarragon leaves; in 1-inch pieces
1/4 c Calvados
3/4 c Veal stock (see recipe)


Trim the tenderloins of excess fat. Lightly salt. In a heavy skillet, warm a thin film of oil over high heat. Brown the tenderloins, separately if necessary, on all sides until lightly browned, about 5 minutes. Finish cooking in a hot (425) oven, turning once, until nicely browned, 15 to 20 minutes. Set aside while cooking the apples. Cut the apples into 1/4-inch slices. Saute in butter over medium heat until just tender, about 5 minutes. Add the tarragon and the Calvados. Ignite. When the flame is extinguished, add the veal stock. Cook about 1 minute until warmed through. Cut the tenderloins into 1/4-inch slices on the bias. Serve topped with apples.



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