Pork Tenderloin Normande can also be made with loin or tenderloin of pork.

• 1 tbsp butter
• 1 tbsp canola oil
• 2 pork tenderloins (1 1/2 to 2 pounds)
• 1 medium onion, sliced
• 1 tart apple, pared, cored and sliced
• 3 tbsp Calvados brandy
• 1 tbsp flour
• 1 1/2 cup veal or chicken stock
• salt and white pepper
• 1/4 cup heavy cream
• bunch of watercress (for garnish)

1. Cook pork tenderloin on top of the stove or in a moderate oven (350°) for 1 1/2 to 2 hours or until tender.
2. In a saute pan or shallow casserole heat the oil and butter and brown the tenderloins on all sides.
3. Remove the pork tenderloin from the pan. Add the onions to the pan and cook until soft but not brown.
4. Add the apple and continue cooking over fairly high heat until apple and onion are golden brown.
5. Replace the pork tenderloins, pour over the Calvados and flame.
6. Stir in the flour, add the stock, salt, white pepper, and bring to a boil. Cover and simmer 40-50 minutes or until the meat is tender, stirring occasionally.

The pork tenderloin can be prepared up to 48 hours ahead and kept in the refrigerator, or it can be frozen.

To serve Pork Tenderloin Normande
If necessary, reheat the pork on top of the stove. Lift out the tenderloins, carve them in 1/4” diagonal slices, arrange them on a platter and keep warm. Strain the sauce, pressing to puree the sliced apple, bring to a boil and reduce if necessary to a coating consistency. Add the cream, bring just back to a boil and taste for seasoning. Spoon the sauce over the pork and garnish the dish with watercress. Rice pilaf is an excellent accompaniment.