📝 About This Recipe
Transport your senses to the orchards of Normandy with this elegant French classic, featuring succulent pork tenderloin bathed in a velvety cider and crème fraîche sauce. The dish perfectly balances the natural sweetness of crisp apples and dry sparkling cider with the savory depth of shallots and fresh thyme. It is a quintessential example of French country cooking—sophisticated enough for a dinner party, yet comforting enough for a cozy Sunday family meal.
🥗 Ingredients
The Pork
- 2 pieces Pork Tenderloin (Filet Mignon) (approx. 400-500g each, trimmed of silver skin)
- 30 grams Unsalted Butter (high quality French butter preferred)
- 1 tablespoon Olive Oil (to prevent butter from burning)
- to taste Salt and Black Pepper (freshly cracked)
The Aromatic Base
- 3 pieces Shallots (finely minced)
- 2 cloves Garlic (smashed and minced)
- 2 pieces Apples (firm variety like Pink Lady or Granny Smith, peeled and sliced into wedges)
- 3 sprigs Fresh Thyme (leaves stripped)
The Sauce
- 250 ml Dry Hard Cider (use a brut French cider for best results)
- 100 ml Chicken Stock (low sodium)
- 150 ml Crème Fraîche (full fat for the correct texture)
- 1 tablespoon Dijon Mustard (adds a subtle tang)
- 2 tablespoons Calvados or Brandy (optional, for deglazing)
👨🍳 Instructions
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1
Remove the pork tenderloins from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat them thoroughly dry with paper towels.
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2
Cut the pork tenderloins into thick medallions (about 3-4 cm thick) or leave them whole if you prefer roasting; for this stovetop method, medallions are recommended for even cooking. Season generously with salt and pepper.
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3
In a large heavy-bottomed skillet or sauté pan, melt the butter with the olive oil over medium-high heat until the butter begins to foam.
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4
Sear the pork medallions for 3-4 minutes per side until beautifully golden brown. Do not crowd the pan; work in batches if necessary. Remove pork to a plate and cover loosely with foil.
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5
In the same pan, add the apple wedges. Sauté for 4-5 minutes until they are caramelized and slightly softened but still hold their shape. Remove and set aside with the pork.
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6
Lower the heat to medium. Add the minced shallots to the pan drippings and cook for 2-3 minutes until translucent. Add the garlic and thyme, cooking for another 60 seconds until fragrant.
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7
Pour in the Calvados (if using) to deglaze the pan, scraping up all the brown bits (fond) from the bottom. Let the alcohol reduce by half.
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8
Pour in the dry cider and chicken stock. Increase the heat to medium-high and let the liquid simmer and reduce by about half, which should take 6-8 minutes.
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9
Whisk in the Dijon mustard and the crème fraîche. Stir continuously until the sauce is smooth and begins to thicken slightly.
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10
Return the pork medallions and the sautéed apples (along with any accumulated juices) back into the pan. Simmer gently for 3-5 minutes.
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11
Check the internal temperature of the pork; it should reach 63°C (145°F) for a perfect juicy medium. The sauce should be thick enough to coat the back of a spoon.
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12
Taste the sauce one last time, adjusting seasoning with salt and pepper if needed. Remove the thyme sprig stems before serving.
💡 Chef's Tips
Always use a 'Brut' (dry) cider; a sweet cider will make the sauce cloying and take away from the savory profile of the pork. Don't overcook the pork tenderloin; it is a very lean cut and becomes dry quickly if it goes past medium. If you can't find crème fraîche, you can substitute with heavy cream and a squeeze of lemon juice, though the texture won't be quite as velvety. Ensure your apples are a firm variety; soft apples like McIntosh will turn into applesauce during the sautéing process. For an extra glossy finish, whisk in a cold knob of butter right before serving.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes or wide egg noodles to soak up every drop of the cider cream sauce. Pair with a glass of the same chilled dry sparkling cider used in the recipe for a perfect regional match. A side of roasted Brussels sprouts or steamed green beans provides a nice color contrast and crunch. Finish the meal with a light green salad tossed in a simple vinaigrette to cleanse the palate after the rich sauce.