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Pork In Cider Cream Sauce

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HistoricFoodie View Drop Down
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    Posted: 06 January 2015 at 20:34

Pork and apples are a classic combination. Taken a step further, so too is pork with apples and cream. Most European countries have at least one form of this dish. For instance, Ron recently sent me a recipe for Szekelyalmas, which is an Hungarian version.

This one comes from Normandy, where apples are king. Calvados is a special apple brandy made there.

PORK TENDERLOIN WITH CREAMY CIDER SAUCE

2 sm tenderloins     
½ tsp salt
¼ tsp pepper     
1 tbls olive oil

For the sauce:

1 cup apple cider     
2 tbls all-purpose flour
1 cup chicken stock     
¼ tsp salt
2 tbls Dijon mustard
2-3 tbls Calvados (optional)     
½ cup heavy cream
2 tbls chopped fresh parsley

Preheat oven to 425F. Trim tenderloins of excess fat.

Season loins with salt and pepper. Heat oil in large skillet and brown pork on all sides (about 8 minutes total). Transfer to baking dish and bake, uncovered, 12-14 minutes. Remove from oven, cover with foil, and let rest.

Add flour to broth and whisk until dissolved. Add mixture to skillet used to cook pork. Add cider and Calvados. Bring to simmer and cook five minutes, stirring frequently. Stir in the cream, mustard, salt and pepper and simmer until thickened. Stir in parsley.

Cut tenderloins into half-inch slices. Serve drizzled with the sauce.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 06 January 2015 at 22:19
You have my complete and unwavering attention.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 07 January 2015 at 04:45
Gol dang it that sounds awesome!
just might have to pull the trigger on this one soon.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 07 January 2015 at 06:44
It came out really good, guys. One thing I did was sauté some apple to go with it. That's included in most recipes I've seen.

I think full wedges are awkward, though, so what I do is use the apple slicer to make 8 wedges, then cut each of them in half. Fit on the fork delicious.

This recipe called for cous-cous, which struck me as odd. I went with home-made spaetzle instead.

I also made Moroccan style carrots as a go with. Originally I choose carrots mostly for the color break. But the North African spices perked up the relative blandness of the pork as well.

All in all, a happy meal.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 09 January 2015 at 09:50
   Nice recipe, Brook!

   I'll have to give this one a try soon.  I'd really like to mate this up with a shoulder roast, as I've always been a fan of the darker pork meat in shoulder with apples.  But, I'll follow the recipe and dig around for my tenderloins.  The Moroccan carrots sound good too


Thanks for the recipe

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 January 2015 at 18:36

Sounds exactly like a recipe my French mom used to prepare. She also prepared exactly the same recipe with chicken .. which is also amazingly delicious.


Thank you for posting this, Brooke.  And have a healthy, successful and marvelous 2015.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 14 January 2015 at 13:52
   Okay Brook...this recipe sounded so good I just had to make it.  

  Some Berkshire/Hereford pork chops are what I had on hand...so that is what I used.  I'm going to make some simple glazed carrots as well.  Sauteed apples with Bourbon and couscous on the side.

   Awesome dish Brook.  What a nicely balanced plate of flavors in this dish...the whole family loved it.

  Thanks!

   


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 January 2015 at 02:11
Finally pulled the trigger on this wonderful dish yesterday.
Used pork tenderloin, added one granny smith apple to the mix, and otherwise followed the recipe exactly.
This is a very, very nice dish...thanks for hooking us up Brook!Thumbs Up

Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 January 2015 at 06:43
Glad it worked out for you, Dave.
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And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 20 January 2015 at 09:10
   Nice dish Hoser...looks great!



   I should have included in my a few thoughts on the Calvados Apple Brandy.  I should first say that I've had apple brandy before, but always cheaper stuff.  Because of this I've never been too impressed with it...much too sweet and overdone.  But, the Cavlados brandy was nothing like that at all.  The flavors were clean, complex with various levels of apple, age and wood.  There was a sweetness, but a real sweetness that led to tart notes...to be followed by some caramel flavors and then onto the flavors of the barrel...really enjoyable.

   Since we've already made a natural dry cider, with no additional ingredients added...I was please to see that this is the start to eau de vie, which means water of life.  A product that is made from fermenting fresh cider followed by distillation.  We've already done the former...and one of our friends has a small pressure cooker still...but he's buying a more traditional copper still soon.  So I can't wait!


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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 January 2015 at 09:29
Sounds like an interesting project, Dan. Please keep us in the loop.

For awhile my eldest was talking about buying an orchard, starting a co-op, and building a distillery to produce an American Calvados. I don't know where that project stands, but if he follows through it would likely be in either Michigan or New York.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 20 January 2015 at 09:36
Originally posted by HistoricFoodie HistoricFoodie wrote:

Sounds like an interesting project, Dan. Please keep us in the loop.

For awhile my eldest was talking about buying an orchard, starting a co-op, and building a distillery to produce an American Calvados. I don't know where that project stands, but if he follows through it would likely be in either Michigan or New York.


  Oh come on now...you know that it's got to be a Bourbon County Calvados!

  love to hear any progress he makes in this direction.  Which begs a question...what does he do now?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 January 2015 at 12:45
He's an investment banker. The orchard/distillery is one of several retirement possibilities.

Yeah, Bourbon Country Calvados would be good. And Kentucky is apple country. Unfortunately, the laws proscribe distilling any spirits other than bourbon.

That's why we have a fast developing wine industry, but nobody is making brandy. Alas! Eventually the wine makers may become strong enough to overturn that law. But for now, we're stuck.
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 20 January 2015 at 17:49
Originally posted by HistoricFoodie HistoricFoodie wrote:

He's an investment banker. The orchard/distillery is one of several retirement possibilities.

Yeah, Bourbon Country Calvados would be good. And Kentucky is apple country. Unfortunately, the laws proscribe distilling any spirits other than bourbon.

That's why we have a fast developing wine industry, but nobody is making brandy. Alas! Eventually the wine makers may become strong enough to overturn that law. But for now, we're stuck.

   Interesting, I'll keep an eye open for some Bourbon County wine!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 January 2015 at 18:59
I am really, really glad to see that this thread has taken off the way it has.... outstanding preparations, guys!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 10 February 2015 at 16:43
Thought I'd bump this for no other reason than pork seems to be coming back down in price.

Just paid a buck 99 for loin. That's a dollar less per pound then it was selling for in the fall.
But we hae meat and we can eat
And sae the Lord be thanket
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