Pork Tenderloin With Calvados Sauce Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F.
• Melt 3 tablespoons of butter in a saucepan and brown the outside of the tenderloin on all sides.
• Place the tenderloin into the oven and bake until it tests well done. (about 45 minutes).
• Meanwhile melt the rest of the butter in the same saucepan and scrap any pork bits into the butter.
• Saute the chopped apples in the butter until soft (about 6 minutes) stirring frequently.
• Remove apples with a slotted spoon.
• When the pork has 15 minutes left, start the sauce by adding calvados and thyme to the saucepan and mixing it with the remaining melted butter, reducing the mixture to a thicker glaze.
• When you are three minutes out from pulling the tenderloin out, pour in the heavy cream and sour apple pucker to the saucepan and thicken the sauce, stirring frequently.
• Add the cooked apples and reheat.
• Pull the pork from the oven, slice into 8 equal portions.
• Place one flat on the plate and another leaning against the first piece. Drizzle apple cream sauce all over the meat and serve.

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.

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.

Steps:

• Heat oven to 400 degrees.
• Rub sage, salt and pepper into the tenderloins.
• Heat oil in skillet over high heat.
• Sear tenderloins until browned.
• Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
• Remove meat and let rest.
• Add more oil to skillet (if needed) and saute onions until soft.
• Add the apples to the skillet and cook for an additional 2 minutes.
• Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
• Simmer liquid until it reduces by about half.
• Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
• Serve sliced tenderloin with the sauce spooned over it.

Steps:

• Cut the pork into 1 inch thick slices. Place between sheets of waxed paper and pound to 1/4 inch thickness. season with salt and pepper.
• In a large skillet over medium heat, melt 2 tbsp of the butter. Add pork slices and cook 2 minutes on each side, or until cooked through. Transfer to a warmed platter and cover with foil to keep warm.
• In the same skillet over medium heat, melt the remaining 2 tbsp butter. Add the apples and saute for 2-3 minutes, or until the apples are lightly browned. With a slotted spoon, transfer the apples to the platter with the pork.
• In the same skillet ovewr medium heat, add the shallot and cook for a minute. Add the sage, cider, and vinegar and bring to a boil, scraping any browned bits from the bottom of the pan. Add the chicken stock and boil, stirring for 3 to 4 minutes, or until reduced by half. Stir in the cream, pork, and juices from the platter. Cook, turning the pork once, for 1 or 2 minutes.
• Serve pork with sauce spooned over the pork and apple on the side. Sprinkle parsley over to garnish.