Pork Tenderloin With Apples, Calvados And Apple Cider

1. 1

   Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

2. 2

   Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and saute until golden brown, about 6 minutes. Set aside.

3. 3

   Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and saute until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.

4. 4

   Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and saute 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.

5. 5

   Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sauteed apple slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.