PORK TENDERLOIN WITH CALVADOS SAUCE
When life hands you a bottle of Calvados apple brandy...use a couple of tablespoons to make pork tenderloin with a rich, creamy sauce.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Coat pork with coating mix as directed on package. Place in shallow roasting pan. Bake 30 minutes or until cooked through (165°F).
- Meanwhile, cook and stir apples, onions and mushrooms in butter in medium saucepan on medium heat until tender. Add broth and cream cheese; cook until cream cheese is completely melted, stirring frequently. Stir in brandy; cook until heated through.
- Cut pork into slices. Serve topped with the sauce.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 9 g, Protein 28 g
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
PORK TENDERLOIN WITH APPLES, CALVADOS AND APPLE CIDER
A great recipe to serve guests. They will think they are eating in a fine restaurant in France. Impressive dish but quick and easy to prepare. From Bon Appetit, May 1994. Calvados can be expensive so you may want to use another apple brandy. To get the best flavor, be sure to use quality ingredients. It is important to use Golden Delicious apples. Many apple varieties are tasty when eaten fresh but do not withstand the cooking process. Use a good quality apple cider...not apple juice. Good apple cider can be found in the produce section during the fall.
Provided by swissms
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
Nutrition Facts : Calories 570.4, Fat 42.8, SaturatedFat 25, Cholesterol 194.5, Sodium 183.1, Carbohydrate 23.6, Fiber 3.4, Sugar 15.5, Protein 25.3
PORK TENDERLOIN WITH CALVADOS SAUCE AND DRIED FRUIT COMPOTE
Provided by Joe Gannon
Categories Milk/Cream Dairy Fruit Pork Sauté Dinner Dried Fruit Pork Tenderloin Brandy Fall Calvados Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes. Season sauce with salt and pepper. Divide medallions among 6 plates. Top with sauce; serve with compote.
CALVADOS SAUCE
Make and share this Calvados Sauce recipe from Food.com.
Provided by zeldaz51
Categories European
Time 25m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put calvados, cider, and shallots in a saucepan.
- Bring to a rapid boil and simmer until volume is reduced by half.
- Strain out the shallots, return reduced liquid to pan.
- Bring to a boil and whisk in cream and butter just prior to serving.
Nutrition Facts : Calories 156.5, Fat 16.8, SaturatedFat 10.5, Cholesterol 56, Sodium 79.1, Carbohydrate 1.6, Protein 0.7
TWICE-COOKED PORK TENDERLOIN
Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit. Then slice the tenderloin into medallions, about an inch thick. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
- Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
- Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 331 milligrams, Sugar 0 grams, TransFat 0 grams
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- Preheat the oven to 180°C (fan 170°C/350°F/gas 4). Trim the pork fillet, removing any fat or sinew from the outside.
- Heat oil and 30ml (2 tbsp) butter in a frying pan, add the fillets and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges.
- Meanwhile, add 15ml (1 tbsp) butter and the shallots to the frying pan and fry slowly until the shallots have softened.
- Pour in the Calvados, then carefully ignite it to burn off the alcohol. When the flames have died down pour in the cider and stock to the pan and simmer gently until the liquid has reduced by half.
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