Pork Tenderloins with Apples and Calvados

This dish just sounds like fall, but you can certainly make it any time of year. I always grill the pork over wood or charcoal which gives a great smoky flavor, but you can sear them in a hot skillet, if you prefer. The sauce is made from one of the world’s most delicious spirits, Calvados. It’s an apple brandy made in Normandy, France, and it gives the sauce a perfect smooth finish, especially after stirring in crème fraiche, a French heavy cream. You can make the sauce a few hours before you serve this dish. Just lightly reheat it.

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Ingredients

Serves 6-8

Pork Tenderloin:

• 2 pork tenderloins, trimmed of fat and silver skin

• 2 tablespoons olive oil

• 1-2 tablespoons Kosher salt

• 2 teaspoons freshly ground black pepper

Sauce:

• 4 tablespoons unsalted butter

• 2 apples, peeled, cored, and sliced (Granny Smith or Gala)

• 1/2 teaspoon salt

• 1/2 cup Calvados (apple brandy)

• 1/4 cup Crème Fraiche

• fresh thyme for garnish

Process

Make the Tenderloin:

Prepare a charcoal grill until the coals are hot and no longer flaming.

Rub the tenderloins with the olive oil, then sprinkle generously with salt and pepper. Sear each side of the tenderloins on the grill, then continue to cook until the interiors are light pink, about 15 minutes total. Remove from grill and cover with foil to keep warm.

Make the Sauce:

Meanwhile, in a saucepan, melt the butter over medium- high heat. Add the sliced apples and salt and cook, stirring occasionally, until the apples are soft, about 10 minutes. Add the Calvados and carefully ignite the apples with a lighter, then allow the flame to disperse while the alcohol burns off. Reduce the heat to low and stir in the crème fraîche. Do not allow sauce to boil. Taste to see if more salt is needed. Serve the sliced pork tenderloin with the sauce, garnished with fresh thyme.