Pork Normandy

    Pork Normandy

    Save this recipe

    53 people made this

    About this recipe: I got this recipe from my mother who learned to make it when we lived in England. It's a family favourite and great for company.

    Serves: 6 

    • 1 tablespoon butter
    • 680g pork tenderloin
    • 1 medium onion, thinly sliced
    • 1 large sweet apple - peeled, cored and thinly sliced
    • 1 tablespoon plain flour
    • 150ml chicken stock
    • 1/3 (190ml) bottle hard apple cider
    • 1 pinch salt and pepper to taste
    • 2 tablespoons thickened cream

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 175 degrees C (350 degrees F).
    2. Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
    3. Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
    4. In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
    5. Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 4cm slices.
    6. Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate