PORK NORMANDY
I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.
Provided by Tiffany Curtis
Categories World Cuisine Recipes European French
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
- Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
- In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
- Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
- Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 9 g, Cholesterol 72.3 mg, Fat 8.4 g, Fiber 1.2 g, Protein 20.7 g, SaturatedFat 3.8 g, Sodium 175 mg, Sugar 5.8 g
NORMANDY PORK TENDERLOIN
A wonderful way of serving pork tenderloin. If you don't have Calvados or Brandy you and replace that with more cider.
Provided by ALH7401
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Rub sage, salt and pepper into the tenderloins.
- Heat oil in skillet over high heat.
- Sear tenderloins until browned.
- Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
- Remove meat and let rest.
- Add more oil to skillet (if needed) and saute onions until soft.
- Add the apples to the skillet and cook for an additional 2 minutes.
- Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
- Simmer liquid until it reduces by about half.
- Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
- Serve sliced tenderloin with the sauce spooned over it.
HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
PERFECT PORK TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pork tenderloin: Preheat the oven to 425 degrees F.
- Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
- Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
- Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
- For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
- Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.
SLOW-COOKER PORK NORMANDY
Pork Normandy is a pork and apple dish with a creamy, mustardy sauce. And this slow-cooker version is the most convenient way to prepare it!
Provided by My Food and Family
Categories Home
Time 5h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Mix first 4 ingredients; remove 2 Tbsp. for later use. Coat meat with remaining flour mixture.
- Cook half the meat in 1 Tbsp. oil in large skillet 4 to 5 min. or until lightly browned. Place in slow cooker. Repeat with remaining oil and meat.
- Top meat in slow cooker with onions and apples. Mix broth, cider, mustard, sugar and reserved flour mixture until blended. Pour over meat mixture. Cover with lid.
- Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours) or until meat is tender. Transfer meat, onions and apples with slotted spoon to serving platter. Stir sour cream into sauce in slow cooker. Spoon over meat mixture.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
PORK TENDERLOIN à LA NORMANDE
This is a recipe you will make for a family meal or for guests; so easy, so good. À la normande usually refers to a dish where you add a sauce containing apples or cider or Calvados as well as cream. I chose to make this without any alcohol and the flavour is still wonderful. You can prepare this recipe in the morning; refrigerate it and finish cooking it at dinner time.
Provided by Sageca
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Heat butter in an oven-proof skillet over medium heat.
- Rub pepper on pork. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
- Heat oil in same skillet.Stir in onions and garlic;cook 2 to 3 minutes.Stir in apple,Old Bay seasoning and onion soup base; cook until golden brown. Stir in flour; cook about 30 seconds.Add salt and pepper.
- Stir chicken broth into skillet, and bring to a boil; add salt.Transfer to a casserole; cover.
- Bake in preheated oven about 1 1/2 hour or until tender, .
- Remove tenderloin to a cutting board, and cut into diagonal 1 1/2-inch slices. Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth.
- Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.
- Lovely with orzo, rice or roasted potatoes.
Nutrition Facts : Calories 347, Fat 16.3, SaturatedFat 7, Cholesterol 130.2, Sodium 494.6, Carbohydrate 12.7, Fiber 1.8, Sugar 6.8, Protein 36.5
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- Then place in a baking tray, cover with tin foil, and cook in the oven at 180C for 30-35 minutes, or until you reach your preferred level of doneness. This will depend on your oven and the thickness of the pork. [We do not like our pork underdone or pink.] I always cut a slice to check, before leaving to rest outside the oven for 5 minutes before carving and serving.
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