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Ingredientes
- 3 whl pork tenderloins Salt Oil for cooking
- 2 lrg Apples (Golden brown Delicious or possibly Granny Smith), peeled and cored
- 2 Tbsp. Butter
- 2 Tbsp. Fresh tarragon leaves, in 1-inch pcs
- 1/4 c. Calvados
- 3/4 c. Veal stock (see recipe)
Direcciones
- Trim the tenderloins of excess fat. Lightly salt. In a heavy skillet, hot a thin film of oil over high heat. Brown the tenderloins, separately if necessary, on all sides till lightly browned, about 5 min. Finish cooking in a warm (425) oven, turning once, till nicely browned, 15 to 20 min. Set aside while cooking the apples. Cut the apples into 1/4-inch slices. Saute/fry in butter over medium heat till just tender, about 5 min. Add in the tarragon and the Calvados. Ignite. When the flame is extinguished, add in the veal stock. Cook about 1 minute till warmed through.
- Cut the tenderloins into 1/4-inch slices on the bias. Serve topped with apples.
- FENDANT, GRAND VIN DU VALAIS, 82
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 73 | |
| Calories from Fat 36 | 49% |
| Total Fat 4.06g | 5% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 126mg | 5% |
| Potassium 107mg | 3% |
| Total Carbs 9.56g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.95g | 5% |
| Protein 0.69g | 1% |
