
Pork Tenderloin with Apples

by:




To make this dish, you prepare and sauté the pork noisettes in the same way as for Pork Tenderloins with Mushroom Sauce, but apples and apple juice replace the sautéed mushrooms and pureed mushroom sauce. The Calvados, apple brandy from Normandy adds a note of authentic flavor, but it can be omitted. Makes 4 main-course servings.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
2 pork tenderloins (12 to 14 ounces each)
Salt
Pepper
3 tart apples (such as Granny Smith)
6 tablespoons butter
2 teaspoons sugar
2 tablespoons clarified butter (or olive oil)
1/2 cup apple cider (or 3/4 cup hard cider)
2 tablespoons concentrated homemade meat glaze (or 1 tablespoon commercial meat glaze, softened in 3 tablespoons hot water) (optional)
2 tablespoons Calvados (optional)
1 teaspoon wine (or cider vinegar, or as needed)
Servings Per Recipe: 4
Amount per Serving
Calories: 281
- Total Fat: 23.8 g
- Saturated Fat: 14.8 g
- Trans Fat: 0.9 g
- Cholesterol: 61.5 mg
- Sodium: 233.5 mg
- Total Carbs: 18 g
- Dietary Fiber: 1.8 g
- Sugars: 14.4 g
- Protein: 1.5 g
preparation

comments