Pork Normandy

Pork fillet is always great to cook for dinner and is ideal in my version of this classic dish.

Ingredients serve 4

3 tbls butter

1 trimmed pork tenderloin (500g)

1 finely chopped brown onion (125g)

4 peeled, cored and sliced green apples (500g)

1 tsp sugar

1 tsp dried thyme

¼ cup Calvados

250 ml whipping cream

¼ cup apple cider

400 g kipfler potatoes

Method

Cut the pork fillet in 2½ cm pieces and pound slightly on the cut ends until 1 cm thick. Place the pork on a plate and season, cover and refrigerate. Wash the potatoes but keep the skin on and place in a pot with salted water.

Place the pot on medium heat and bring to the boil. Simmer for approx. 20 minutes. Place the butter in a large frying pan and sauté the pork approx. 2 minutes on each side. Place the pork on a plate and set aside. Place the onion, apples, sugar and thyme in the frying pan. Cook over low/medium heat under cover, stirring in between for approx. 10 minutes. Remove the lid, add Calvados and flambé. Add apple cider and cook while stirring for 1 minute. Add the cream and season, cook for 1 minute while stirring. Add the pork to the pan and place over low heat for approx. 2 minutes. Drain the potatoes and cut into slice. Place potatoes on the plates. Place 3 pieces of cooked pork fillets and the sauce on each plate. Sprinkle some chopped parsley on top and serve.

Note: Try serving with a dollop of red currant jelly. Calvados is an apple brandy from Normandy and if it is not available you can use Brandy or Cognac.