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Ingredientes
- 1 lb Pork tenderloin, trimmed, cut into 1-inch-thick slices
- 5 Tbsp. Butter
- 4 med Golden brown Delicious apples (about 1 1/2 lb), peeled, cored, sliced 1/3 inch thick
- 1 tsp Sugar
- 2 lrg shallots, minced
- 1 Tbsp. Minced fresh thyme Or possibly
- 1 tsp Dry thyme
- 1/4 c. Calvados or possibly other apple brandy
- 1 c. Whipping cream
- 1/4 c. Apple cider
Direcciones
- Place pork slices between plastic wrap. Using mallet, lb. pork slices to 1/4 inch thickness (Can be prepared 4 hrs ahead. Cover tightly and chill.)
- Heat 2 Tbsp. butter in heavy large skillet over medium-high heat. Add in apples and sugar to skillet and saute/fry till golden, about 6 min.
- Set aside.
- Heat 2 Tbsp. butter in another heavy large skillet over high heat.
- Season pork with salt and pepper. Add in pork to skillet and saute/fry till just cooked through, about 2 min per side. Transfer to plate; keep hot.
- Heat 1 Tbsp. butter in same skillet over medium heat. Add in shallots and thyme and saute/fry 2 min. Add in Calvados and boil unti reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil till mix thickens to sauce consistency, about 3 min. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a frew pork slices on each plate.
- Spoon sauce over. Top generously with sauteed apple slices and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 246 | 68% |
| Total Fat 27.88g | 35% |
| Saturated Fat 16.79g | 67% |
| Trans Fat 0.02g | |
| Cholesterol 149mg | 50% |
| Sodium 172mg | 7% |
| Potassium 477mg | 14% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.59g | 2% |
| Protein 23.4g | 37% |
