Normandy-Style Pork Fillet with Apples & Cider

Ingredients

• 800 g Pork fillet/tenderloin (approximately 2 fillets), trimmed and halved into 4 portions
• to taste Salt
• to taste Freshly ground black pepper
• 2 tbsp Plain/all-purpose flour, optional for dusting
• 30 g Unsalted butter, for the pork
• 2 Cooking apples (such as Granny Smith), peeled, cored, and cut into wedges
• 3 tbsp Calvados
• 330 ml Dry apple cider
• 200 g Button or chestnut mushrooms, sliced
• 2 Shallots, finely chopped
• 20 g Unsalted butter, for the mushrooms
• 100 ml Double/heavy cream (minimum 35% fat)

Instructions

1. Season the pork portions well with salt and black pepper. If desired, dust lightly with flour and shake off the excess.
2. Melt 30 g butter in an oven-safe sauté pan over medium to medium-high heat. When hot and foaming, add the pork. Reduce the heat slightly and brown for approximately 2 minutes per side.
3. Carefully add the Calvados. If deliberately flambéing, use appropriate caution and keep the pan away from overhead cabinetry, loose clothing, and other flammable materials. Flambéing is NOT required. Otherwise simply allow the Calvados to simmer briefly so the alcohol cooks down before continuing.
4. Pour in the dry apple cider.
5. Drain the prepared apple wedges and add them to the pan. Bring to a gentle boil. Cover and transfer to the 180°C / 350°F oven for approximately 20 minutes.
6. While the pork cooks, melt the remaining 20 g butter in a separate frying pan over medium-high heat. Add the mushrooms first. Cook until they release their moisture and begin to color.
7. Add the shallots and cook for another 1–2 minutes until softened. Season lightly and set aside.
8. Remove the pork and apples from the oven-safe pan and transfer them to a tray. Cover loosely with foil and allow the pork to rest while finishing the sauce.
9. Return the cooking pan to the stovetop. Bring the cider cooking liquid to a boil. Add the cooked mushrooms and shallots. Pour in the cream.
10. Reduce over high heat, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
11. Return the pork and apples to the sauce only long enough to warm through. Serve immediately.

Nutrition

Chef's Notes

Use double/heavy cream containing at least approximately 35% fat for better stability during reduction. Flambéing is entirely optional. The purpose of the Calvados is apple flavor, not the flame itself. Add shallots only after the mushrooms have released much of their moisture so the shallots do not burn. Serve with steamed rice, boiled potatoes, or buttered egg noodles to catch the sauce. Food Safety: Do not rely only on the 20-minute oven time as proof that pork is done. Cook whole cuts of pork to a minimum internal temperature of 145°F / 63°C, followed by at least a 3-minute rest.

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