Calvados-Braised Pork Tenderloin Roast with
Peppered Apple and Onion Gravy
Recipe courtesy of the National Pork Board.
2 (12-ounce) pork tenderloins
1/2 cup all-purpose flour
1 1/2 teaspoons onion salt
1/2 teaspoon garlic pepper
2 tablespoons olive oil
2 tablespoons butter
2 medium shallots, peeled and finely minced
1/3 cup Calvados, (apple brandy) or apple cider
2 sprigs thyme
1/4 cup apple cider
Apple and Onion Gravy:
2 tablespoons butter
1 large Granny Smith apple, or Pippin apple, peeled , cored and chopped
1 small white onion, peeled and chopped
1/4 to 1/2 teaspoon ground black pepper
1 cup chicken broth
4 sprigs fresh thyme
2 tablespoon Calvados (apple brandy) or apple cider brandy
1 tablespoon water, cold
1 tablespoon cornstarch
1/4 cup heavy cream
Salt and ground black pepper to taste (optional)
- Preheat oven to 425°F (220°C).
- Combine flour, onion salt and garlic pepper in pie plate. Coat tenderloins with flour mixture; shake off excess flour and set aside.
- Melt 1 tablespoon vegetable oil in Dutch oven or large, heavy oven-safe skillet*, sear pork over medium-high heat for 2 to 3 minutes or until all sides are lightly brown. Transfer tenderloin to a platter. Repeat with remaining oil and tenderloin. Set tenderloins aside.
- Return pan or skillet to medium heat. Add butter and shallots; cook for one minute until shallots are fragrant. Remove pan or skillet from heat; stir in Calvados and add thyme. Return pan or skillet to heat. Bring to a boil, reduce heat to medium and simmer for two minutes. Remove from heat and stir in 1/4 cup apple cider.
- Return pork to pan or skillet (turning a couple of times to glaze with Calvados mixture) and roast, uncovered, for 20 to 25 minutes until the internal temperature of the pork reaches 145°F (62.7°C) followed by a 3-minute rest time. While cooking, turn the tenderloins a couple of times to ensure even roasting. Transfer to a heated platter and tent with foil.
- For Apple and Onion Gravy: Place Dutch oven or skillet back onto stovetop over medium heat and melt 2 tablespoons butter. Add apples and onion, scraping off browned bits from the bottom of the pan. Sprinkle with pepper and cook for 5 minutes, stirring occasionally. Spoon onto a plate and once again return pan or skillet to stove.
- Add chicken stock and bring to a boil along with thyme and Calvados. Cook for 3 to 4 minutes until reduced by a third or to 2/3 cup. Remove thyme.
- Mix together with the water and cornstarch and slowly whisk into gravy. Slowly stir in cream; cook and stir over medium-low heat for 1 minute Add apple/onion mixture; cook and stir for 1 minute more. Season with salt and pepper, if desired.
Makes 6 servings.
*If you do not have a Dutch oven or oven-safe skillet, sear the tenderloin in a large heavy skillet, then transfer the tenderloin to a baking pan.
Recipe and photograph provided courtesy of National Pork Board.