Pork Calvados
Pork and apples are a match made in heaven – the perfect combination to enjoy at this time of the year. Calvados (French Apple Brandy) is expensive and an investment considering you only need 3 tablespoons for this recipe. You can substitute regular brandy if desired, or if you’re on good terms with your Hungarian neighbour, ask to borrow some of their alma palinka. I suggest that you serve the pork with sautéed apples for an extra kick of apple flavour, especially if you use regular brandy. Serve this dish over rice or buttered egg noodles.
Ingredients
Ingredients for pork
- 1 ½ pounds pork tenderloin cut into ¾” slices
- 2 tablespoons butter
- Salt and pepper to taste
Ingredients for sauce
- 1 tablespoon butter
- 6 ounces mushrooms sliced
- 3 tablespoons calvados apple brandy or regular brandy
- ½ cup chicken stock
- ½ cup 35% whipping cream
- 2 teaspoons cornstarch
To garnish
- 1/3 cup toasted coarsely chopped hazelnuts optional
- 2 teaspoons each chopped fresh thyme and parsley
Instructions
- Preheat oven to 350 F.
- Sprinkle pork slices with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add pork slices. Sauté until lightly browned. Transfer to a 2-quart casserole dish.
- For sauce, add 1 tablespoon butter to skillet. Add mushrooms, sauté gently for 2-3 minutes. Add calvados, chicken stock and salt and pepper to taste. Boil mixture 2 minutes.
- Pour sauce mixture onto pork. Cover casserole with lid or foil. Bake in a preheated oven for 20 minutes or until pork is cooked and tender.
- In a small bowl, combine the cream and cornstarch. Stir cornstarch mixture into hot casserole. Bake 5 or 10 minutes until sauce is thickened.
- Combine hazelnuts with herbs and sprinkle over top of casserole. Serve over rice or buttered egg noodles.
