Pork Tenderloin Normandy

Servings 6 servings


  • 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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