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Pork Normandy

By: NEWFMOMTIFF  
"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."

Rating: This weblink has been rated 17 times with an average star rating of 4.5 Read Reviews (15)

Rate/Review | 406 people have saved this

What to Drink?

Wine Riesling
Cocktail Shaggy's Manhattan
Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon butter
  • 1 1/2 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
  • 1/3 (12 fluid ounce) bottle hard apple cider
  • salt and pepper to taste
  • 2 tablespoons heavy cream

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 207 | Total Fat: 8.7g | Cholesterol: 72mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2006 by SUZYQUTE 
I made this for my fiance with great results. I made some slight modifications to the recipe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2007 by TARA200 
This recipe was pretty good. I found the 'sauce' to be more like a thick applesauce than a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2006 by Minow 
A really high quality result from a novice like me! I was totally impressed, this dish goes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2006 by amy7252 
I really liked this. I was halfway through making it when I realized that I needed a blender... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by jjwood 
I followed the recipe pretty closely except for using creme fraiche instead of heavy cream and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2007 by Janice 
Love this recipe and have added it to my regulars. You have to use the hard cider though. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2007 by SUNSHN 
Excellent! I made this for my elderly French neighbor who grew up in Normandy; She was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by kac2research 
Very nice and good to eat. The apple cider and sliced apples add a nice sweetness to the pork... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2009 by LADYGWYN 
Awesome recipe.Tenderloin was moist and tender.Shredded with a fork. I baked for 40 minutes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2009 by anniecate 
Delicious. I will make this again and again! Thanks! MORE

 
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