23 September 2007
Pork Tenderloin with Apples, Cider and Calvados
We awoke Sunday to the sound of gunshots, coming from either across the river or the swampy area to the west of our neighborhood. It is ruffed grouse and wild turkey season, and there are some of the former and plenty of the latter around wooded areas here, in and out of the city.
The day was warm and sunny, but when the chill set in at dusk I closed the doors against it. I could smell the smoke from my neighbor’s wood fire and hear honking from the Canada geese down by the river.
These are good nights to hunker down at home with a seasonal meal and a hearty wine.
Tonight, we continued the apple theme, preparing Pork with Apples, Cider and Calvados, a recipe adapted from Epicurious.
1 pound pork tenderloin
5 tablespoons butter
4 Golden Delicious apples, cored
1 teaspoon brown sugar
2 large shallots, peeled and chopped
1 tablespoon fresh thyme
¼ cup Calvados
1 cup half-and-half
¼ cup apple cider
Slice pork into ½ inch thick slices. Place between wax paper and flatten with a mallet. Wrap or cover and refrigerate.
Melt twp tablespoons butter in large skillet over medium heat. Add apples and sugar. Brown apples lightly, for about 5-6 minutes. Remove from skillet, and set aside.
Melt two more teaspoons of butter over high heat. Add the pork. Season with salt and pepper. Sauté until cooked gthrough and lightly browned, about 2 minutes per side. Set aside, keeping the pork warm.
Melt one teaspoon butter in the same skillet. Brown shallots, adding the fresh thyme. Add Calvados and boil until reduced to glaze. Blend in half-and-half and cider and boil until entire mixture thickens. Season with salt and pepper.
Reheat apples and pork. Serve with sauce.
To round out the meal, I roasted red potatoes and Brussels sprouts in olive oil and salt and pepper. I paired the meal with a simple but robust red table wine. For dessert, there were pumpkin bars.
When I make this again, I will experiment with other tart apples, red ones this time to give the dish some color. I will likely add more shallots, too.