Pork Normandy

Pork Normandy

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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.

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