Pork Normandy

Pork Normandy

Recipe by Tiffany Curtis from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

6

6 servings

  • 1 tablespoon butter
  • 1 ½ pounds pork tenderloin
  • 1 medium onion, thinly sliced
  • 1 large sweet apple - peeled, cored and thinly sliced
  • 1 tablespoon all-purpose flour
  • 5 ounces chicken stock
  • 4 fluid ounces hard apple cider
  • salt and pepper to taste
  • 2 tablespoons heavy cream

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
  • Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.
  • Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.
  • Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
  • Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.
  • Spoon sauce over sliced tenderloin to serve.

Nutritional Facts

Per 6 servings

  • Calories: 204
  • Carbohydrate: 9g
  • Fat: 8g
  • Fiber: 1g
  • Protein: 21g
  • Sugar: 6g

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