This is an old recipe from a local cookbook – I believe it might have come from “The Bountiful Arbor” which I do not have any more. Anyways, the calvados/apple jelly sauce makes this dish special.
Calvados is an apple brandy produced in Normandy. The apples are fermented into cider which is then distilled in order to make Calvados. This is a coastal area we unfortunately did not get to see on our travels to France. We did see Paris a few times and the Dordogne region known for its beautiful countryside, castles, medieval villages and lots of history – a memorable driving trip with Gene. We just loved staying at different chateaus scattered throughout France.
Pork Tenderloin with Calvados
- 3 tbsp. butter
- two 1-pound pork tenderloins
- salt and pepper to taste
- 1/2 cup apple jelly
- 1/2 cup Calvados
- 1/4 cup Dijon mustard
- 1 tbsp. cornstarch
- 3 tbsp. cream (I used half and half) you could use milk or water
Preheat the oven to 325°F. In a large skillet melt the butter and saute the tenderloins for about 5-10 minutes until browned all over. Place in a baking dish and season with salt and pepper.
In a small saucepan combine the jelly, calvados and mustard. Cook over medium heat until smooth, stirring constantly; pour over the pork. Bake for about 30-40 minutes basting every 20 minutes. The temperature should be 145°F.
Remove pork from dish, set aside and keep warm. Put sauce in a different pan. Combine cornstarch with cream (or water) and stir until smooth. Stir this mixture into the sauce and simmer until thickened.