Pork Tenderloin Normandy
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- Clarified butter
- 8 tablespoon calvados
- salt and pepper
- 4 medium apples, sour (e.g. Boskoop)
- 1 cup crème fraîche
- 1 cup cream
- 3 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into slices and fry in small amounts on each side for about 2 minutes, then place in a baking dish. Deglaze the pan with 2 tablespoons of calvados and season with salt and pepper. Collect the frying stock in a bowl. Then fry the next portion of pork tenderloin, put it in the baking dish, dissolve the roasting set again with the calvados. Continue like this until all of the meat is fried. Peel and core the apples and cut into wedges. Place the apple slices between the seared fillet slices in the baking dish.
- Mix the crème fraîche with the cream, the collected stock and tomato paste, season to taste and pour over the meat and apples. Let everything steep in the refrigerator overnight.
- The next day, cook in the oven at 200 ° C for about 40 minutes.
- White bread, croquettes, pasta or rice and, for example, lamb`s lettuce, tomatoes and finely chopped mushrooms go well with it.
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