Pork With Apples Calvados And Apple Cider Recipe

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Yields: 4 serving(s)

1 pound(s) pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoon(s) butter
4 medium golden delicious apples (about 1 1/2 lb), peeled, cored, sliced 1/3 inch thick
1 teaspoon(s) sugar
2 large shallots, chopped
1 tablespoon(s) chopped fresh thyme or
1 teaspoon(s) dried thyme
1/4 cup(s) calvados or other apple brandy
1 cup(s) whipping cream
1/4 cup(s) apple cider

Place pork slices between plastic wrap.
Using mallet, pound pork slices to 1/4 inch thickness can be prepared 4 hours ahead.
Cover tightly and refrigerate.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Add apples and sugar to skillet and saute until golden brown, about 6 minutes.
Set aside.
Melt 2 tablespoons butter in another heavy large skillet over high heat.
Season pork with salt and pepper.
Add pork to skillet and saute until just cooked through, about 2 minutes per side.
Transfer to plate; keep warm.
Melt 1 tablespoon butter in same skillet over medium heat.
Add shallots and thyme and saute 2 minutes.
Add calvados and boil unti reduced to glaze, scraping up any browned bits.
Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes.
Season with salt and pepper.
Reheat apples, if necessary.
Arrange a frew pork slices on each plate.
Spoon sauce over.
Top generously with sauteed apple slices and serve.