Calvados-Braised Pork Tenderloin Roast with Peppered Apple & Onion Gravy
Courtesy of National Pork Board
Servings: 6
Prep Time: 60 Min.
Cook Time: 30 Min.
Prep Time: 60 Min.
Cook Time: 30 Min.
What you need:
* 2 pork tenderloin, (12 oz.)
* 1/2 c. flour
* 1-1/2 tsp. onion salt
* 1/2 tsp. garlic pepper
* 2 Tbsp. olive oil
* 2 Tbsp. butter
* 2 medium shallots, peeled and finely minced
* 1/3 c. Calvados, (apple brandy) or apple cider
* 2 sprigs thyme
* 1/4 c. apple cider
Apple and Onion Gravy:
* 2 Tbsp. butter
* 1 large Granny Smith apple, or Pippin apple, peeled , cored and chopped
* 1 small white onion, peeled and chopped
* 1/4 to 1/2 tsp. pepper
* 1 c. chicken broth
* 4 sprigs fresh thyme
* 2 Tbsp. Calvados (apple brandy) or apple cider brandy
* 1 Tbsp. water, cold
* 1 Tbsp. cornstarch
* 1/4 c. heavy cream
* salt, (optional)
* pepper, (optional)
* 1/2 c. flour
* 1-1/2 tsp. onion salt
* 1/2 tsp. garlic pepper
* 2 Tbsp. olive oil
* 2 Tbsp. butter
* 2 medium shallots, peeled and finely minced
* 1/3 c. Calvados, (apple brandy) or apple cider
* 2 sprigs thyme
* 1/4 c. apple cider
Apple and Onion Gravy:
* 2 Tbsp. butter
* 1 large Granny Smith apple, or Pippin apple, peeled , cored and chopped
* 1 small white onion, peeled and chopped
* 1/4 to 1/2 tsp. pepper
* 1 c. chicken broth
* 4 sprigs fresh thyme
* 2 Tbsp. Calvados (apple brandy) or apple cider brandy
* 1 Tbsp. water, cold
* 1 Tbsp. cornstarch
* 1/4 c. heavy cream
* salt, (optional)
* pepper, (optional)
What to do:
1. Heat oven to 425°F. Combine flour, onion salt and garlic pepper in pie plate. Coat tenderloins with flour mixture; shake off excess flour and set aside.
2. Melt 1 Tbsp. oil in Dutch oven or large, heavy oven-safe skillet **, sear pork over medium-high heat for 2-3 min. or until all sides are lightly brown. Transfer tenderloin to a platter. Repeat with remaining oil and tenderloin. Set tenderloins aside.
3. Return pan or skillet to medium heat. Add butter and shallots; cook for one minute until shallots are fragrant. Remove pan or skillet from heat; stir in Calvados and add thyme. Return pan or skillet to heat. Bring to a boil, reduce heat to medium and simmer for two min. Remove from heat and stir in 1/4 c. apple cider.
4. Return pork to pan or skillet (turning a couple of times to glaze with Calvados mixture) and roast, uncovered, for 20-25 min. until the internal temperature of the pork reaches 145°F followed by a 3-min. rest time. While cooking, turn the tenderloins a couple of times to ensure even roasting.
5. Transfer to a heated platter and tent with foil. To make gravy, place Dutch oven or skillet back onto stovetop over medium heat and melt 2 Tbsp. butter. Add apples and onion, scraping off browned bits from the bottom of the pan. Sprinkle with pepper and cook for 5 min., stirring occasionally. Spoon onto a plate and once again return pan or skillet to stove.
6. Add chicken stock and bring to a boil along with thyme and Calvados. Cook for 3-4 min. until reduced by a third or to 2/3 c. Remove thyme. Mix together with the water and cornstarch and slowly whisk into gravy. Slowly stir in cream; cook and stir over medium-low heat for 1 min. Add apple/onion mixture; cook and stir for 1 min. more. Season with salt and pepper, if desired.
* Serves 6-8.
** If you do not have a Dutch oven or oven-safe skillet, sear the tenderloin in a large heavy skillet, then transfer the tenderloin to a baking pan.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Melt 1 Tbsp. oil in Dutch oven or large, heavy oven-safe skillet **, sear pork over medium-high heat for 2-3 min. or until all sides are lightly brown. Transfer tenderloin to a platter. Repeat with remaining oil and tenderloin. Set tenderloins aside.
3. Return pan or skillet to medium heat. Add butter and shallots; cook for one minute until shallots are fragrant. Remove pan or skillet from heat; stir in Calvados and add thyme. Return pan or skillet to heat. Bring to a boil, reduce heat to medium and simmer for two min. Remove from heat and stir in 1/4 c. apple cider.
4. Return pork to pan or skillet (turning a couple of times to glaze with Calvados mixture) and roast, uncovered, for 20-25 min. until the internal temperature of the pork reaches 145°F followed by a 3-min. rest time. While cooking, turn the tenderloins a couple of times to ensure even roasting.
5. Transfer to a heated platter and tent with foil. To make gravy, place Dutch oven or skillet back onto stovetop over medium heat and melt 2 Tbsp. butter. Add apples and onion, scraping off browned bits from the bottom of the pan. Sprinkle with pepper and cook for 5 min., stirring occasionally. Spoon onto a plate and once again return pan or skillet to stove.
6. Add chicken stock and bring to a boil along with thyme and Calvados. Cook for 3-4 min. until reduced by a third or to 2/3 c. Remove thyme. Mix together with the water and cornstarch and slowly whisk into gravy. Slowly stir in cream; cook and stir over medium-low heat for 1 min. Add apple/onion mixture; cook and stir for 1 min. more. Season with salt and pepper, if desired.
* Serves 6-8.
** If you do not have a Dutch oven or oven-safe skillet, sear the tenderloin in a large heavy skillet, then transfer the tenderloin to a baking pan.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com