Shopping list
1 shallot
750 grams of pork tenderloin
sea salt & freshly ground black pepper
knob of butter (to bake in)
2 bramley appels
1 beef stock cube
150 ml apple cider (Jillz)
125 ml creme fraiche
We start September by cooking recipes from France, next weekend we'll cook from Belgium.
You'll find apples in abundance in Normandy. A delicious and easy to make recipe is pork tenderloin with apples. Pleasant coincidence, the kids find the tender meat with the fresh, sweet apples also very tasty!
How to make Pork Normandy
Chop the shallot finely, season the meat.
Melt the knob of butter in a frying pan.
Sear the pork tenderloin all around until sealed.
Fry the chopped shallot with the pork.
Peel, core and slice the apples.
Measure the apple cider.
Add the apples and cider to the porc.
Crumble the bouillon cube over the frying pan.
Stir the bouillon crumbles into the cider/jus.
Allow the pork to simmer gently, 10 minutes on low heat.
Cut the pork tenderloin in slanted slices.
*If tenderloin pork is cooked for to long it becomes dry which is not tasty. By simmering the pork shortly, wrapping it in tin foil and leave it to rest for a short time the meat stayes moist.
Place some apples on top of the porc then wrap it in tin foil*.
Place the remaining apples and the cider/jus with the creme fraiche in a blender.
Blend the sauce smooth and place pork and apple slices in the sauce.
Serve this dish with new potatoes, baked in the skin and a fresh salad.
Bon appétit!