Tenderloin of Pork with Apples and Calvados (serves 4)

Tenderloin of Pork with Apples and Calvados (serves 4)

500grm pork tenderloin trimmed and sliced downwards into 6 pieces. Batten until thin.

100grm unsalted butter

250mls double cream

3 tabsp. Calvados

3 large Golden Delicious apples – peeled, cored, quartered and thickly sliced,extra butter for cooking. Fry over low heat until soft: reserve.

Season pork slices and flour lightly. Melt butter and saute pork over fairly high heat -3mins each side. Pour over Calvados or Brandy and flambe. Pour over cream. Reduce heat and leave for 5/10 mins.  Lift out pork  onto hot serving dish – spoon sauce over and garnish with apple slices.  

from SINGING TO THE GOLDFISH

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