My father seldom speaks of his experiences during World War II, but an obviously cherished memory is a bottle of Calvados for which he traded a pair of "captured" boots in France. Calvados is an apple brandy made in Normandy. It's a potent liquor, distilled from apple cider with a distinct apple character, and apparently Dad and a couple of mates got pretty tipsy drinking it. This recipe marries pork, apples, Calvados and cream in an elegant and delicious combination.
Makes 4 servings
2 tablespoons vegetable oil
1 1/2-pound pork tenderloin, cut into 3/4-inch thick medallions
3 tablespoons butter
2 shallots, chopped
1 apple, peeled and thinly sliced
1 tablespoon fresh sage, finely chopped
1 teaspoon fresh rosemary, finely chopped
1/4 cup Calvados (apple brandy)
1/2 cup chicken stock
1/2 cup heavy cream
Salt and pepper
Heat oven to 200 degrees.
Season pork medallions generously with salt and pepper. Heat oil in a skillet (not nonstick) over medium heat. Add pork and cook on each side until browned, 3 to 4 minutes per side. Place medallions on a plate in the oven.
Add butter to skillet. Add shallots, apple slices, sage and rosemary and saute until lightly browned. Remove from heat, add Calvados, and ignite brandy to burn off some alcohol. Return to heat and add chicken broth, scraping up browned bits. Reduce liquid by half. Add cream and reduce to desired consistency. Divide pork between plates and spoon sauce over the top.
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))
