{"id":10941,"date":"2022-10-24T16:31:00","date_gmt":"2022-10-24T16:31:00","guid":{"rendered":"https:\/\/homesplusmagazine.com\/?p=10941"},"modified":"2022-10-25T13:03:28","modified_gmt":"2022-10-25T13:03:28","slug":"10941-2","status":"publish","type":"post","link":"https:\/\/homesplusmagazine.com\/10941-2\/","title":{"rendered":"Need a Dinner Idea? How About Pork Calvados"},"content":{"rendered":"
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Pork Calvados<\/h2>\n
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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\u2019re on good terms with your Hungarian neighbour, ask to borrow some of their alma palinka. I suggest that you serve the pork with saut\u00e9ed apples for an extra kick of apple flavour, especially if you use regular brandy. Serve this dish over rice or buttered egg noodles.<\/div>\n
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Ingredients
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Ingredients for pork<\/h4>
  • \u00071 \u00bd pounds pork tenderloin<\/span> cut into \u00be\u201d slices<\/span><\/li>
  • 2<\/span> tablespoons<\/span> butter<\/span><\/li>
  • Salt and pepper<\/span> to taste<\/span><\/li><\/ul><\/div>

    Ingredients for sauce<\/h4>
    • \u00071 tablespoon butter<\/span><\/li>
    • \u00076 ounces mushrooms<\/span> sliced<\/span><\/li>
    • \u00073 tablespoons calvados<\/span> apple brandy or regular brandy<\/span><\/li>
    • \u0007\u00bd cup chicken stock<\/span><\/li>
    • \u0007\u00bd cup 35% whipping cream<\/span><\/li>
    • \u00072 teaspoons cornstarch<\/span><\/li><\/ul><\/div>

      To garnish<\/h4>
      • \u00071\/3 cup toasted coarsely chopped hazelnuts<\/span> optional<\/span><\/li>
      • \u00072 teaspoons each chopped fresh thyme and parsley<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
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        • Preheat oven to 350 F.<\/div><\/li>
        • \u0007Sprinkle pork slices with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add pork slices. Saut\u00e9 until lightly browned. Transfer to a 2-quart casserole dish.<\/div><\/li>
        • \u0007For sauce, add 1 tablespoon butter to skillet. Add mushrooms, saut\u00e9 gently for 2-3 minutes. Add calvados, chicken stock and salt and pepper to taste. Boil mixture 2 minutes.<\/div><\/li>
        • \u0007Pour 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.<\/div><\/li>
        • \u0007In a small bowl, combine the cream and cornstarch. Stir cornstarch mixture into hot casserole. Bake 5 or 10 minutes until sauce is thickened.<\/div><\/li>
        • Combine hazelnuts with herbs and sprinkle over top of casserole. Serve over rice or buttered egg noodles.<\/div><\/li><\/ul><\/div><\/div>\n
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