Pork With Apples Calvados And Apple Cider Recipe

Ingredients

1 pound pork tenderloin, trimmed, cut into 1 inch thick slices

5 tablespoons butter

4 medium golden delicious apples (about 1 1/2 pounds) peeled, cored, sliced 1/3 inch thick

1 teaspoon sugar

2 large shallots, chopped

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1/4 cup calvados or other apple brandy

1 cup whipping cream

1/4 cup apple cider

Preparation

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.)

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 a side.

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.

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 brown bits. Stir in cream and cider, boil until mixture thickens to sauce consistency about 3 minutes. Season with salt and pepper.

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