Pork Normandy

    1 hour 10 mins

    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.

    53 people made this

    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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    Reviews in English (51)


    This recipe was pretty good. I found the 'sauce' to be more like a thick applesauce than a gravy type of sauce but it was flavorful. I doubt I'd bother food processing the mixture next time and would just keep it whole and pour over the pork. I did think that 45 minutes was too long - it was slightly overdone but maybe my loin was slightly smaller. I'd check it after 30 minutes and go from there.  -  28 Feb 2007  (Review from Allrecipes US | Canada)


    I made this for my fiance with great results. I made some slight modifications to the recipe however: used apple cider instad of "hard" cider, added a clove of garlic when browning the pork, used McCormick's Montreal Seasoning on the pork while browning, added a 1/4 of 14 oz can of saurkraut to the apple mixture before baking, and ended up making the sauce more of a gravy by thickening it with flour in the end). Served with mash potatoes and steamed asparagus. The gravy has a sweet taste and was delicous and the pork was excellent - very tender. I'd make it again. My fiance loved it.  -  20 Feb 2006  (Review from Allrecipes US | Canada)


    I really liked this. I was halfway through making it when I realized that I needed a blender (which I don't have), so I didn't puree the onions and apples. I actually prefer it this way, I think, because I like having the pieces to eat along with the pork. The sauce doesn't really get thick, though. It does *thicken* but it's not a thick sauce. Still, very yummy. I'll definitely make it again.  -  19 Mar 2006  (Review from Allrecipes US | Canada)