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