Normandy Pork Recipe

Name: Normandy Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork fillet thick, or tenderloin weighing about 500g; 2 tablespoons olive oil; 1 knob butter; 1 salt and freshly ground black pepper; 1 tablespoon tapenade or black olive paste; 1 eating apple tart green; 1 onion small, finely chopped; 1 garlic small clv, crushed; 5/8 cup cider; 2 tablespoons calvados optional; 5/8 cup double cream

Servings: persons

1 pork fillet thick, or tenderloin weighing about 500g
2 tablespoons olive oil
1 knob butter
1 salt and freshly ground black pepper
1 tablespoon tapenade or black olive paste
1 eating apple tart green
1 onion small, finely chopped
1 garlic small clv, crushed
5/8 cup cider
2 tablespoons calvados optional
5/8 cup double cream

1
Brown the pork in the oil and butter in a large frying pan on top of the aga. Season the fillet lightly then smear it with tapenade and transfer it to the roasting tin.
2
Roast for 30 to 40 minutes then allow it to stand and rest for 10 to 15 minutes.
3
Core the apple cut away and discard the top and bottom then cut the fruit into 4 thick slices.
4
Fry them until lightly golden in the pan juices from browning the pork then keep the apple warm on a plate in the simmering oven.
5
Add the onion to the frying pan and cook on the simmering plate until just soft.
6
Stir in the cider then boil quickly until reduced by half.
7
Add the calvados if using and the cream.
8
Boil until slightly thickened and lightly browned.
9
Season the sauce to taste.
10
Slice the pork fillet obliquely then serve the slices garnished with the fried apple and with the sauce spooned round.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pork fillet thick, or tenderloin weighing about 500g, 2 tablespoons olive oil, 1 knob butter, 1 salt and freshly ground black pepper, and more.

Yes, Normandy Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Normandy Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions