Monday, 27 January 2014

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

http://bretwaldabooks.com/book.php?p=155

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