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Receta Filet De Porc Au Calvados
by Global Cookbook

Filet De Porc Au Calvados
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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

  1. 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.
  2. Cut the tenderloins into 1/4-inch slices on the bias. Serve topped with apples.
  3. FENDANT, GRAND VIN DU VALAIS, 82