Sunday, October 14, 2012

Pork Normandy

This is another dish from my amazing birthday dinner.  I am a huge fan of pork and I particularly love this preparation from Normandy in north western France.  Normandy is famed for Pork, apples and cream and the three combine beautifully in this dish.  It is savory and slightly sweet and absolutely crave-able.

I served this with pumpkin spaetzle and the combination of spicy fragrant dumplings with the apple-infused cream sauce was out of this world.  We balanced it all with a quickly sauteed pan of kale.  A good Riesling is a perfect wine for this meal.

Everybody working in the kitchen to pull together an amazing birthday meal!

Pork Normandy
serves 6

1, 1.5lb pork tenderloin, cut into 1-inch thick medallions (about 12)
1 cup flour
1 tsp salt
1/2 tsp pepper
1/2 tsp ground dried thyme

8 Tbsp butter
4 small sprigs fresh thyme
2 apples (granny smith or golden delicious), cored and cut into wedges
1/4 cup cognac
2 Tbsp flour
2 cups hard apple cider ( like Woodchuck or Original Sin)
1 cup heavy cream
salt and pepper for seasoning

Preheat oven to 200F.

Place pork medallions in a large heavy plastic ziplock-type bag, and pound until very thin.  On a plate combine flour salt, pepper and dried thyme, stir to combine.  Dredge pork in seasoned flour.

In a large heavy skillet, melt butter over medium high heat.  When foaming has subsided, add flour-coated pork slices 2-3 at a time and cook over medium-high heat for about 2 minutes per side until very lightly browned.  Transfer cooked pork to a foil-lined baking sheet and keep warm in oven.  Repeat with remaining pork.

Add apple slices and thyme sprigs to pan drippings and cook over medium high heat, tossing frequently until apples just begin to brown.  Add Cognac and carefully ignite with a match (this burns off the alcohol and looks really fancy!).

Add flour and quickly stir until smooth.  Add hard cider and cook, stirring constantly until slightly thickened.  Add cream and simmer until a thick cream sauce forms.  Season to taste with salt and pepper.

Remove pork from oven and arrange on a serving platter.  Pour apples and cream sauce over pork.  Serve immediately with Pumpkin Spaetzle.

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