Normandy-Style Pork Tenderloins – a delicious recipe with pork tenderloin, ground cumin, butter, calvados, milk, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Slice the pork tenderloins on a diagonal about 3/4 inch thick to make medallions. Season with salt and pepper, the with the cumin. Melt the butter in a non-stick skillet over low heat. Add the pork medallions and cook slowly until just cooked through (do not overcook or the medallions will be tough). Remove the pork from the skillet, and keep warm, covering with foil.
2
Add the Calvados to the skillet and with a wooden spoon scrape up any bits at the bottom. Bring to a boil and add the half and half. Stir the cornstarch into the cold milk, and add to the sauce, and bring to a simmer while stirring to thicken the sauce. Adjust the seasonings with salt and pepper, if necessary. Put the pork medallions back in the skillet just long enough to warm them up, and then fan them out on a preheated serving plate, spooning the sauce over them. Garnish with chopped parsley.
600
kcal
Calories
35
g
Fat
4
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs pork tenderloin, 1/2 teaspoon ground cumin, 1 tablespoon butter, 2 tablespoons calvados (Apple Brandy), and more.
Yes, Normandy-Style Pork Tenderloins 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.
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