Normandy Pork

  • Active Time 50m
  • Total Time 1h

Serves 4

Normandy lies along France's northern Atlantic coastline and is famous for its dairy farming and apple production. Not surprisingly, the cuisine of this region often features apples, cream, cider or Calvados—or sometimes all four, as in this superb dish.


  • 2 small apples, such as Golden Delicious
  • Juice of 1/2 lemon
  • 1/3 cup unsalted butter
  • 1 1/4 pounds pork tenderloin
  • Oil, for cooking
  • 1 onion, chopped
  • 1 carrot, chopped
  • Sprig of fresh thyme
  • 1 bay leaf
  • 1 1/2 cups hard cider
  • 1 tablespoon Calvados or applejack
  • 1 1/2 cups heavy cream
  • Salt and pepper, for seasoning


Peel and core the apples, reserving the cores and peelings. Cut the apples into 1/2-inch cubes (keep all the trimmings) and toss them in a bowl with the lemon juice. In a non-stick skillet, melt half the butter over medium heat and cook the apples for 5 minutes, or until golden brown. Drain and transfer to a plate, spreading out the apples to help them cool quickly.

Trim the fat and sinew from the pork, reserving the trimmings. Cut the pork into thick medallions and season well.

Heat the remaining butter and a tablespoon of oil in a heavy-bottomed skillet. Cook the pork medallions over medium heat for 8 minutes on each side, or until nicely browned. Remove from the pan, cover with aluminum foil, set aside and keep warm.

Add the pork trimmings to the pan and brown for 5 to 7 minutes, or until golden. Drain the pan of excess oil, then add the apple trimmings, onion, carrot, thyme and bay leaf. Cook over medium heat for 5 to 7 minutes.

Add the cider and Calvados and cook for 5 minutes, or until reduced in volume by half. Add the cream, reduce the heat and simmer for 10 minutes. Strain the sauce, discard the solids and simmer for 1 minute more before adding the diced cooked apple. Cook for another 2 minutes, then season to taste. Keep hot.

Transfer the pork medallions to a skillet. Pour the sauce over them and simmer for 2 to 3 minutes, or until heated through.

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 1150

nutrition information per serving

764 calories; 58g total fat; 248mg cholesterol; 106mg sodium; 27g carbohydrates; 3g fiber; 33g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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