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Receta Normandy Pork
by Global Cookbook

Normandy Pork
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  Raciónes: 4

Ingredientes

  • 1 x thick pork fillet or possibly tenderloin weighing about 500g
  • 2 Tbsp. extra virgin olive oil
  •     knob of butter
  • 1 x salt and freshly grnd black pepper
  • 1 Tbsp. tapenade or possibly black olive paste
  • 1 x tart green eating apple such as granny smith
  • 1 sm onion finely minced
  • 1 sm clv garlic crushed
  • 150 ml dry cider
  • 2 Tbsp. calvados (optional)
  • 150 ml double cream

Direcciones

  1. Aga equipment:small roasting tin on second set of runners in roasting oven
  2. Brown the pork in the oil and butter in a large frying pan on top of the aga. Season the fillet lightly then smear it with tapenade and transfer it to the roasting tin.
  3. Roast for 30 to 40 min then allow it to stand and rest for 10 to 15 min.
  4. Core the apple cut away and throw away the top and bottom then cut the fruit into 4 thick slices.
  5. Fry them till lightly golden brown in the pan juices from browning the pork then keep the apple hot on a plate in the simmering oven.
  6. Add in the onion to the frying pan and cook on the simmering plate till just soft.
  7. Stir in the cider then boil quickly till reduced by half.
  8. Add in the calvados if using and the cream.
  9. Boil till slightly thickened and lightly browned.
  10. Season the sauce to taste.
  11. Slice the pork fillet obliquely then serve the slices garnished with the fried apple and with the sauce spooned round.
  12. Normandy pheasant and normandy chicken usually means cooked with the classic combination of apples cream and calvados. This version includes tapenade for a more mediterranean feel.
  13. Serves 4