Pork Tenderloin with Apple, Sage, and Calvados
Prep time: 30 minServes: 4
Pairs with
Apple, Calvados, and sage — that's Normandy on a plate, and it wants either a full white with a touch of oak or a light red with a fruity finish. Vouvray or an Oregon Pinot Noir handles it nicely.
Ingredients
- 2 pork tenderloins (about 400g each)
- 2 tbsp butter
- 1 tbsp olive oil
- 2 apples, in thick wedges
- 8 sage leaves
- 3 tbsp Calvados or brandy
- 150ml cream
- 1 tsp Dijon mustard
- Flaky sea salt, black pepper
Method
- 11. Season the tenderloins generously with salt. Pat dry.
- 22. Heat butter and olive oil in a large pan over medium-high heat. Brown the tenderloins evenly all over, 6–8 minutes total. Set aside to rest.
- 33. In the same pan: cook the apple wedges and sage leaves 3 minutes until the apples are golden and the sage is crisp.
- 44. Pour in the Calvados (it may flame — everything is fine). Let it cook down 30 seconds.
- 55. Stir in cream and mustard. Simmer 3 minutes.
- 66. Slice the tenderloins into 2cm rounds. Arrange on plates, spoon the sauce with apple and sage over.