Description
Succulent Normandy pork reveals French countryside charm with tender meat bathed in rich apple cream sauce. Culinary magic emerges from simple ingredients, inviting regional flavors that transport diners straight to Normandy’s rustic kitchens.
Ingredients
Scale
Main Proteins:
- 700 grams (1.54 pounds) pork loin
Fruits:
- 2–3 apples, cored and sliced
Dairy and Cooking Liquids:
- 150 milliliters (5.07 fluid ounces) double cream
- 25 grams (0.88 ounces) butter
- 150 milliliters (5.07 fluid ounces) chicken stock
Aromatics and Herbs:
- 2 shallots, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon fresh thyme leaves
Alcohol and Seasoning:
- 50 milliliters (1.69 fluid ounces) Calvados
- Salt to taste
- Pepper to taste
Instructions
- Warm the oven to 180°C, preparing a cozy cooking environment for the pork.
- Generously coat the pork with salt and freshly ground black pepper, ensuring even seasoning.
- Heat a skillet to high temperature and sear the pork until a rich, golden-brown crust develops on all sides.
- Lower the heat and melt butter in the same skillet, creating a fragrant base for the aromatics.
- Gently sauté finely chopped shallots and minced garlic until they become translucent and release their sweet aroma.
- Deglaze the pan with Calvados, allowing the alcohol to evaporate and infuse the dish with its distinctive apple-brandy essence.
- Introduce crisp apple chunks and fresh thyme leaves, stirring to coat them in the buttery mixture and cook for approximately 3-4 minutes.
- Pour in chicken stock, creating a flavorful liquid base that will help tenderize the pork during cooking.
- Return the seared pork to the skillet, nestling it into the apple and herb mixture.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the pork reaches the desired internal temperature.
- Remove the pork and let it rest, allowing the juices to redistribute and ensure maximum tenderness.
- Place the skillet back on the stovetop, stir in heavy cream, and reduce the sauce until it reaches a luxurious, slightly thickened consistency.
- Slice the pork against the grain and generously drizzle with the creamy apple-infused sauce before serving.
Notes
- Swap calvados with apple juice for a non-alcoholic version that maintains the fruity essence of the dish.
- Choose firm, slightly tart apples like Granny Smith or Braeburn to prevent them from turning mushy during cooking.
- Pat the pork dry before seasoning to ensure a beautiful golden-brown sear that locks in maximum flavor and moisture.
- Use a meat thermometer to check internal temperature; pork should reach 145°F for perfect tenderness without overcooking.
- Prep Time: 10 minutes
- Cook Time: 48 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg