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Pork and apples flambéed with Calvados
Pork and apples flambéed with Calvados

Pork and apples flambéed with Calvados

Preparation 15 minutes
Cooking time 30 minutes
Servings 4

Ingredients

  • 60 ml (4 tbsp) butter
  • 30 ml (2 tbsp) vegetable oil
  • 2 French shallots, finely chopped
  • 250 ml (1 cup) veal stock
  • 125 ml (1/2 cup) 35% cooking cream
  • Salt and freshly ground black pepper
  • 800 g (1 3/4 lb) pork tenderloin, trimmed and cut into 8 medallions
  • 2 Royal Gala or Granny Smith apples
  • 15 ml (1 tbsp) sugar
  • 80 ml (1/3 cup) Calvados

Preparation

  1. Preheat the oven to 190°C (375°F).
  2. In a saucepan, heat 15 ml (1 tbsp) of butter and 15 ml (1 tbsp) of vegetable oil over medium heat.
  3. Add the shallots and sweat gently for 2 to 3 minutes, stirring occasionally.
  4. Pour in the veal stock and cream. Season with salt and pepper.
  5. Bring to a boil and cook for about 20 minutes, until the sauce reduces and becomes smooth.
  6. Meanwhile, heat 15 ml (1 tbsp) of butter and 15 ml (1 tbsp) of vegetable oil in a skillet. 
  7. Season the pork medallions with salt and pepper.
  8. When the butter foams, sear the medallions on each side.
  9. Transfer them to a baking sheet and place in the oven for 15 to 17 minutes, or until medium rare.
  10. Meanwhile, peel the apples, remove the core and cut into quarters.
  11. In a skillet, melt the remaining butter over high heat.
  12. When the butter foams, add the apple quarters and sprinkle with sugar.
  13. Cook the apples for 3 to 4 minutes until they are caramelized.
  14. Flambé with the Calvados. Set aside.
  15. Once cooked, remove the meat from the oven and let rest for 5 minutes.
  16. Meanwhile, mix the apples in the hot sauce.
  17. Place the pork medallions on the plates and top with the sauce.
  18. Garnish with the apple quarters.
  19. Serve immediately. This dish goes very well with mashed potatoes and asparagus.
Availability in stores