Pork Fillet à la Normande

Steps

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1. 1
   Season both sides of the pork tenderloin portions with salt and pepper.
   ▶ ≈5:16
2. 2
   Heat a sauté pan over medium-high heat and add a generous amount of butter to prevent it from burning.
   ▶ ≈5:41
3. 3
   Once the butter is hot, add the pork and reduce to medium heat, searing each side for about 2-3 minutes (around 6 minutes total) until lightly colored.
   ▶ ≈6:07
4. 4
   Pour in the Calvados and optionally flambé it, shaking the pan until the flames die down.
   ▶ ≈6:33
5. 5
   Add the entire bottle of apple cider, lower the heat, deglaze the pan, and bring to a gentle boil.
   ▶ ≈6:51
6. 6
   Add the raw apple wedges and bring back to a gentle simmer.
   ▶ ≈7:05
7. 7
   Turn off the heat, cover with a lid, and bake in a preheated 180°C (350°F) oven for about 20 minutes.
   ▶ ≈7:33
8. 8
   While the meat bakes, sauté the mushrooms in another pan first until their moisture evaporates and they start to color, then add the shallots and cook together briefly. Set aside.
   ▶ ≈7:53
9. 9
   Remove the pork from the oven, transfer it along with the apples onto a tray, cover with foil, and let rest.
   ▶ ≈9:13
10. 10
    Bring the remaining braising liquid to a boil over high heat to reduce, then stir in the cooked mushrooms and shallots.
    ▶ ≈9:35
11. 11
    Add the cream and continue reducing over high heat until the sauce thickens to a syrupy, spoon-coating consistency.
    ▶ ≈9:59
12. 12
    Return the pork and apples to the sauce to warm through, and the dish is ready. Serve whole or sliced, plated with the sauce, mushrooms, and apples alongside rice or potatoes.
    ▶ ≈11:00