Pork Normandy


  • 1 tablespoon butter
  • 1 1/2 pounds pork tenderloin
  • 1 medium onion, thinly sliced
  • 1 large sweet apple – peeled, cored and thinly sliced
  • 1 tablespoon all-purpose flour
  • 5 ounces chicken stock
  • 1/3 (12 fluid ounce) bottle hard apple cider
  • Salt and pepper to taste
  • 2 tablespoons heavy cream


Preheat oven to 350 degrees F (175 degrees C).

Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.

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Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.

In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.

Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.

Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.