Pork Normandy

Pork Normandy

47
NEWFMOMTIFF 2

"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

1 h 20 m servings 204 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

47
  1. 56 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

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 fo...

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 an...

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, use...

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...

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 fo...

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 s...

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 ...

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 ...

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 ...

Pretty good recipe! A tad bland..