Iowa Choice Harvest apples pair great with pork tenderloin in this delectable cream sauce. Serves 4.
2 tbsp vegetable oil
1 1/2 lbs pork tenderloin
3 tbsp butter
2 shallots, chopped
1 cup Iowa Choice Harvest apples
1 tbsp sage, minced
1 tsp rosemary, minced
1/4 cup Calvados/apple brandy*
1/2 cup chicken stock
1/2 cup heavy cream
Salt and pepper
1. Heat oven to 200 degrees.
2. Cut the pork tenderloin into 3/4″-thick medallions. Season pork medallions generously with salt and pepper. Heat oil in a skillet over medium heat. Add pork, and cook on each side until browned, 3-4 minutes per side. Place medallions on a plate and keep warm in the oven.
3. Add butter to skillet. Add shallots, apples, sage, and rosemary, and saute until lightly browned. Remove from heat, add Calvados, and ignite brandy to burn off some alcohol. Return to heat and add chicken broth, scraping up browned bits. Reduce liquid by half. Add cream and reduce to desired consistency. Divide pork between plates and spoon sauce over top.
*Note: Calvados is a French apple brandy. If you can’t find apple brandy, you can try regular brandy or any other alcohol. We used some white wine, and it tasted great. The only difference is the lower alcohol content means it won’t ignite, but some of the alcohol will still cook off while reducing.
Adapted from NPR Kitchen Window / Kevin Weeks.