PORK TENDERLOIN WITH CALVADOS SAUCE by
CHEF DAN:
Serves
4
INGREDIENTS:
1-1/2-pound
pork tenderloin cut into 3/4-inch slices
1
tablespoon oil
2
shallots
3
Gala apples, peeled and cored, cut into 1/3-inch thick
SAUCE:
1
tablespoon butter
7-8
morel mushrooms
3
tablespoon apple brandy
1/2-cup
chicken broth
1/2-cup
cream
1
teaspoon Dijon mustard
2
teaspoon cornstarch
GARNISH:
1/3-cup
toasted pine nuts
1
teaspoon EACH fresh sage, rosemary, and
thyme
INGREDIENTS: (PRE-HEAT OVEN TO 350
DEGREES)
1.
To
clean morels mushrooms, trim and slice in half lengthwise.
2.
Place
In a bowl with cold water.
3.
Rinse
several times to get the grit out.
4.
Dry
on a towel
5.
Sprinkle
salt and pepper over the pork.
6.
In
a skillet heat the oil over medium-heat.
7.
Add
pork slices, apples and shallots, cook for 4-5 minutes, stirring.
8.
Transfer
to a casserole dish.
SAUCE:
9.
To
the skillet over medium-low heat add 1 tablespoon butter.
10.
Add
morel mushrooms, broth, Dijon, and sauté for 5 minutes.
11.
Add
brandy and tip to flambé it, let flame die out.
12.
Once
the alcohol has burned off, reduce the Calvados by half.
13.
Mix
into the casserole dish.
14.
Cover
and bake in a pre-heat oven for 30 minutes or until internal temperature is 140
degrees.
15.
In
a bowl combine cornstarch with cream.
16.
Add
to the hot casserole dish and cook 10-12 minutes longer.
17.
Garnish
with toasted pine nuts, sage, rosemary and thyme.
ENJOY
DAN: BON-APPETITE!!
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