Pork Normandy Recipe - Allrecipes.com
Pork Normandy Recipe

Pork Normandy

Recipe by  

"I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
  3. Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
  4. In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
  5. Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
  6. Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2007

This recipe was pretty good. I found the 'sauce' to be more like a thick applesauce than a gravy type of sauce but it was flavorful. I doubt I'd bother food processing the mixture next time and would just keep it whole and pour over the pork. I did think that 45 minutes was too long - it was slightly overdone but maybe my loin was slightly smaller. I'd check it after 30 minutes and go from there.

Most Helpful Critical Review
Oct 27, 2010

We thought it was bland. There are no seasonings in this. I like a spiced brown crust on my meat to give it some flavor! The sauce was very bland as well. I guess the word "bland" sums it up for us. I'm glad others liked and enjoyed it but it just isn't our type of dish. I won't be making it again but appreciate your sharing it. :o)


55 Ratings

Feb 20, 2006

I made this for my fiance with great results. I made some slight modifications to the recipe however: used apple cider instad of "hard" cider, added a clove of garlic when browning the pork, used McCormick's Montreal Seasoning on the pork while browning, added a 1/4 of 14 oz can of saurkraut to the apple mixture before baking, and ended up making the sauce more of a gravy by thickening it with flour in the end). Served with mash potatoes and steamed asparagus. The gravy has a sweet taste and was delicous and the pork was excellent - very tender. I'd make it again. My fiance loved it.

Mar 19, 2006

I really liked this. I was halfway through making it when I realized that I needed a blender (which I don't have), so I didn't puree the onions and apples. I actually prefer it this way, I think, because I like having the pieces to eat along with the pork. The sauce doesn't really get thick, though. It does *thicken* but it's not a thick sauce. Still, very yummy. I'll definitely make it again.

Oct 27, 2010

Loved this. The sauce was sweet, but not too sweet. It had a good apple flavor, with an undertone of onion. I used Hornsby's hard cider in Crisp Apple flavor. I found that some hard ciders seem to have more of an apple flavor than others, so go for the more apple ones. The sauce was excellent over noodles. The pork was extremely tender, and the sauce complemented it perfectly. It was a really nice autumn dish.

Feb 16, 2011

We loved this! Decided to make it but did not want to run to the market for a few items I did not have. I had a jar of Palaner Fuji apples in the juice I used instead of the cider and a fresh apple. I added a splash of apple cider vinegar to cut the sweetness of the juice. We did not puree the apples and onions as they had cooked down quite a bit. Served with fresh steamed asparagas for a low carb dinner. Wine was a Pinot Noir which tasted great. Saving this one for when we have guests!

Oct 06, 2007

Love this recipe and have added it to my regulars. You have to use the hard cider though. Apple cider is too sweet. Also I use a little more heavy cream than the recipe calls for and I use a hand blender to puree the apples and onions right in the pot.

Jun 19, 2006

A really high quality result from a novice like me! I was totally impressed, this dish goes really well with potato wedges or fresh veg. I used Pork Chops instead of loin and reduced the oven time to 25-30 minsand it seemed fine. I also scaled the servings to 2 and there was enough sauce for at least 4 so tonight I'm using the left-overs as a pasta sauce. :) Thanks Minow


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  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 240 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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