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

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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.


  • 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 apple (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 cold water
  • 1 tablespoon cornstarch
  • 1/4 cup heavy cream
  • salt (optional)
  • pepper (optional)
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    1. Heat 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.
    2. Melt 1 tablespoon oil in Dutch oven or large, heavy oven-safe skillet (if you do not have a Dutch oven or oven-safe skillet, sear the tenderloin in a large heavy skillet, then transfer the tenderloin to a baking pan), 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.
    3. Return pan or skillet to medium heat. Add 2 Tbs butter and shallots; cook for one minute until shallots are fragrant. Remove pan or skillet from heat; stir in 1/3 cup Calvados and add 2 springs thyme. Return pan or skillet 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.
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