Reviewed: Apr. 15, 2012

My husand is from England and I mad this for him and my parents for our first sunday meal in our new home. It was fantastic! I used woodchuck hard cider. as well as 3 cloves of garlic chopped while browning. the sauce was was just right. Everyone had seconds

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Reviewer:

mmkitchen

Reviewed: Jan. 11, 2012

I noticed a lack of seasoning so I added salt, pepper and thyme to the pork before browning it. I put it in a casserole dish and used a little more chicken stock and apple juice instead of cider. When it was done I didn't blend the apples and onions but strained the liquid and then thickened it with a little cornstarch before adding the cream. The meat was so tender and juicy and had some great flavor!

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Reviewer:

gagirl1124

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 22, 2011

Pretty good recipe! A tad bland..

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Reviewer:

cegerney

Reviewed: Sep. 16, 2011

I have been looking for a normandy style recipe, such as this one for years. excellent. thanks.

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tamarack

Reviewed: Aug. 4, 2011

LOOVEE this! I worked for a catering company and everytime we served this I would go crazy. I could never find a recipe for it so I made this as soon as I discovered it. It is devine! Thank you for sharing!

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Reviewer:

SpecialK

Reviewed: 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!

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Reviewer:

reddogluvr

Reviewed: Nov. 16, 2010

Incredibly easy and very tasty dish! The apple "gravy" is very delicate and almost worthy of a bowl for soup once all the tenderloin is complete.

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Reviewer:

Linda E

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Oct. 31, 2010

This was great! Good company dish. If you have leftovers of sauce and meat, cube the meat, mix with sauce and serve over noodles.

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Reviewer:

Sudie B

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: York, Maine, USA

Reviewed: Oct. 26, 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)

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Reviewer:

cheepchick

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Fruitland Park, Florida, USA

Reviewed: Oct. 25, 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.

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