Calvados-Braised Pork Tenderloin Roast with Peppered Apple & Onion Gravy

Pork
Calvados-Braised Pork Tenderloin Roast with Peppered Apple & Onion Gravy
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21
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Description

Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.

Ingredients

2 pork tenderloin (12-ounce)
1/2 cup flour
2 teaspoons all purpose seasoning (Alpine Touch)
2 tablespoons olive oil
2 tablespoons butter
2 shallots (medium, peeled and finely minced)
1/3 cup calvados (apple brandy OR apple cider)
2 sprigs fresh thyme
1/4 cup apple cider
2 tablespoons butter
1 granny smith apples (large, OR Pippin apple, peeled, cored and chopped)
1 white onion (small, peeled and chopped)
1/2 teaspoon pepper
1 cup chicken broth
4 sprigs fresh thyme
2 tablespoons calvados (apple brandy or apple cider)
1 tablespoon water (cold)
1 tablespoon corn starch
1/4 cup heavy cream
salt (optional)
pepper (optional)

Directions

1Heat oven to 425 degrees F. Combine flour and all-purpose seasoning in pie plate. Coat tenderloins with flour mixture; shake off excess flour and set aside.
2Melt 1 tablespoon oil in Dutch oven or large, heavy oven-safe skillet**, sear pork over medium-high heat for 2-3 minutes or until all sides are lightly brown. Transfer tenderloin to a platter. Repeat with remaining oil and tenderloin. Set tenderloins aside.
3Return pan or skillet to medium heat. Add butter and shallots; cook for one minute until shallots are fragrant. Remove pan or skillet from heat; stir in Calvados and add thyme. Return pan or skillt to heat. Bring to a boil, reduce heat to medium and simmer for two minutes. Remove from heat and stir in 1/4 cup apple cider.
4Return pork to pan or skillet (turning a couple of times to glaze with Calvados mixture) and roast, uncovered, for 20 to 25 minutes or until the internal temperature of the pork reaches 145 degrees F, followed by a 3-minute rest time. While cooking, turn the tenderloins a couple of times to ensure even roasting.
5Transfer to a heated platter and tent with foil. Place Dutch oven or skillet back onto stovetop over medium heat and melt butter. Add apples and onion, scraping off browned bits from the bottom of the pan. Sprinkle with pepper and cook for 5 minutes, stirring occasionally. Spoon onto a plate and once again return pan or skillet to stove.
6Add chicken stock and bring to a boil along with thyme and Calvados. Cook for 3-4 minutes until reduced by a third or to 2/3 cup. Remove thyme. Mix together with the water and cornstarch and slowly whisk into gravy. Slowly stir in cream; cook and stir over medium-low heat for 1 minute. Add apple/onion mixture; cook and stir for 1 minute more. Season with salt and pepper or additional seasoning salt, if desired.
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NutritionView more

510Calories
Sodium13%DV300mg
Fat37%DV24g
Protein76%DV39g
Carbs8%DV25g
Fiber8%DV2g

PER SERVING *

Calories510Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat10g50%
Trans Fat
Cholesterol145mg48%
Sodium300mg13%
Potassium940mg27%
Protein39g76%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber2g8%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.