Normandy Pork Tenderloin

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A wonderful way of serving pork tenderloin. if you don't have calvados or brandy you and replace that with more cider.

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Steps

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Heat oven to 400 degrees.

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Rub sage , salt and pepper into the tenderloins.

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Heat oil in skillet over high heat.

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Sear tenderloins until browned.

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Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.

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Remove meat and let rest.

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Add more oil to skillet and saute onions until soft.

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Add the apples to the skillet and cook for an additional 2 minutes.

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Add stock , cider , calvados , mustard , and ginger - deglaze the skillet.

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Simmer liquid until it reduces by about half.

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Stir in cream and simmer over high heat until the mixture coats the back of a spoon.

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Serve sliced tenderloin with the sauce spooned over it.

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Ingredients

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dried sage, salt, pepper, pork tenderloin, olive oil, onion, tart apple, chicken stock, apple cider, calvados, dijon mustard, ground ginger, heavy cream