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