Pork Tenderloin Normandy
- 1 1/2 tablespoon olive oil
- 1 1/2 tablespoon unsalted butter
- 1 1/2 pound pork tenderloin
- 1 large onion diced
- Sea salt and freshly ground black pepper to taste
- 1 green apple pared, cored and cut into 1-inch slices
- 4 1/2 tablespoons Calvados or apple brandy or apple cider
- 1 1/2 cups low sodium chicken broth or use homemade
- 1 1/2 tablespoons flour
- 1/4 cup heavy cream + 2 tablespoons
- In a medium saucepan with a tight-fitting lid, heat the olive oil and butter over medium heat. Add pork tenderloin: cook for 3 to 5 minutes per side or until browned; remove from pan and set aside.
- To the same pan, add the onion; sauté for 7 minutes or until soft then season with salt and pepper.
- Add apple slices to the pan; sauté for 5 minutes. Return tenderloin to the pan then stir in calvados, broth and flour; simmer for 40 minutes or until pork is fork-tender. Remove tenderloin from the pan.
- Bring skillet liquids to a boil over mediumhigh heat then reduce heat and add cream; simmer for 2 minutes or until slightly thickened.
- Serve tenderloin with sauce.
SERVING SUGGESTION: Baked butternut squash and steamed green beans. VEGETARIAN: Use portabella mushrooms instead of pork and use vegetable broth. KOSHER: Replace butter with additional olive oil. Instead of pork, use boneless skinless chicken thighs. GLUTEN FREE: Make sure calvados (or brandy/cider) and chicken broth are gluten free and use gluten free flour. NUTRITION: Per Serving: 164 Calories; 9g Fat; 10g Protein; 6g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 140mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat. Points: 4
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