Apple Topped Pork Medallions with Calvados Cream Sauce
Years ago, I served these Apple Topped Pork Medallions with Calvados Cream Sauce on Christmas Eve. But this gourmet entree is easy enough for a week night!
Apple Topped Pork Medallions
For years, these fabulous apple topped pork medallions were our traditional Christmas Eve dinner. As a child, I was more likely to have a steaming bowl of oyster stew. My three sisters and I would be buzzing with excitement around our dining room table in anticipation of midnight Mass and Santa’s arrival. We relished this special meal and my mom would buy oyster crackers, another once a year treat.
No oyster fans in this house besides me, so with beef on tap for Christmas, this entree hit the mark perfectly for Christmas Eve. The Calvados cream sauce wasn’t too shabby, either!
Calvados Cream Sauce
The apples were cooked with a sprinkling of sugar and butter, then the pork was sauteed with more butter! But what pushed this easy dinner recipe over the top was the simple cream sauce spiked with Calvados, a French apple brandy and a sprinkle of fresh thyme. Much as I wanted to drizzle this Calvados cream sauce right into my mouth, I restrained myself and saved it for the pork!
Zyliss Cook Ultimate Non-Stick Frying Pan Giveaway – Now Closed
I cooked up these pork and apples in a brand new, high tech Zyliss Cook Non-Stick Frying Pan. No oil or butter was needed due to the Rockpearl Plus Swiss Technology used to create the 3-layer, non-stick surface. Of course, I needed butter for flavor, but it’s good to know it is not necessary!
This saute pan comes with a glass lid for easy viewing and has an unprecedented 10 year non-stick guarantee! Plus the ergonomic soft touch handle makes lifting and shaking a breeze. Zyliss has graciously offered my readers 10% off on all Zyliss Cook products. This Zyliss Cook promotional code can be used at check out: cook2017.
More Excellent Features:
- Metal tool safe
- Dishwasher safe (say, what???)
- Oven safe to 356° F
- Easy to clean
- Hard wearing and durable (won’t scratch easily)
- Even heat distribution
My only complaint was probably due to user error. When I cranked the heat to try to brown the pork, and definitely went over the safe temperature, I caught a faint aroma resembling burnt plastic. Keeping your pan at medium heat, as recommended, should prevent this from happening.
The Zyliss saute pan in action!
More Pork Recipes You’ll Love:
- Instant Pot Low-Carb Green Chile Pork Taco Bowls from Kalyn’s Kitchen
- Easy Pressure Cooker Pulled Pork from Pressure Cooking Today
- Steakhouse Mushroom Pork Loin Medallions from From Valerie’s Kitchen
- Marinated Pork Chops
- Pork Chops Dijonnaise
- Apple Mustard Pork Tenderloin
- Easy Pork Scaloppine
- More Entree Recipes
Apple Topped Pork Medallions with Calvados Cream Sauce
An easy, restaurant-worthy entree!
Ingredients
- 5 tablespoons butter, divided
- 4 golden delicious apples, peeled, cored and sliced
- 1 teaspoon sugar
- 1 1/2 pounds pork tenderloin, cut into 1-inch slices and pounded into medallions
- 2 tablespoons chopped shallots
- 1 tablespoon fresh thyme leaves
- 1/4 cup apple brandy, I used Calvados
- 1 cup heavy cream
- 1/4 cup apple cider
Instructions
Melt 2 tablespoons of butter in a large skillet. Add the apples and sugar and cook over medium high heat till golden brown, about 5 minutes. Remove from pan.
Melt 2 more tablespoons of butter in skillet. Season pork with salt and pepper and saute over medium high heat, till cooked through, about 2 minutes per side. Remove from pan and cover with foil to keep warm.
Add last tablespoon of butter to skillet. Cook shallots over medium heat til soft, about 2 minutes. Add thyme, then Calvados. Scrape up browned bits and allow Calvados to reduce to a glaze. Stir in cream and cider and cook till thickened, about 3 minutes. Season with salt and pepper if desired.
Reheat apples. Arrange pork on plate, garnish with apples, and top with cream sauce.
Notes
Recipe adapted from Bon Appetit
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 516Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 129mgSodium: 153mgCarbohydrates: 29gFiber: 5gSugar: 22gProtein: 11g
Disclosure: I was given a Zyliss saute pan to review and one to giveaway. I was not paid to write this post or review this pan. All opinions are my own.
Oh wow I didn’t know Zyliss made pans. I have some of their kitchen tools that I bought in the 90s and they’re still going strong. With this pan I’d make a frittata since it’s oven-safe.
The pork medallions are so juicy!
Apples, calvados and pork are perfect together! Calvados is pretty expensive around here but it sure worth the cost!
I would cook salmon.
chicken stir fry
I would cook fish and steak
I might use it to make some stuffed burgers with sauteed onions
I would use it to make home fries. I like to make home fries because you can season them an endless number of ways.
I would make stir fry.
Very delicious recipe!
Great and delicious recipe!
This sounds like the perfect fall meal! And the pan sounds pretty awesome too!
Pork and Apples oh me oh my!!! However, I think I could literally drink that Calvados Cream Sauce!!! Thanks for sharing, Liz…
i would make a garlic chicken stir fry dish
Pork is such a versatile protein, I love how you jazzed it up with the butter, apple and Calvados Cream Sauce! The pan looks awesome, I wonder if it is induction compatible, I have an induction burner that I drag along to some jobs that don’t provide a cooktop. I don’t have a US address presently, but that may change in the near future!
I would make a nice ham and cheese omlet.
Yum, your pork and apple dish looks and sounds great. We are in Germany right now and this looks like a dish that was served to another table at a restaurant we went to.
I would make a reverse sear steak, been thinking about it all week.
A big batch of homemade tomato sauce!
I would probably make a stir fry of some kind.
I would make sourdough french toast.
I love apples cooked with pork, but it’s your sauce that takes this dish over the top. Scrumptious!
This is a great line of cookware, very easy to use. Our grocery store regularly has pork tenderloins buy one get one free. I’ll buy a few to stash in the freezer and one to make this delicious dish.
id make some homemade pies i know the pan is big enough id cook some coconut custard in it
Made this last night and it was amazing g
Oh, I’m so glad, Kitty! It’s really a lovely entree! xo
When I made this I was visiting my niece and her family outside of DC. We always look forward to cooking together. I saw this in the middle of the night and had forwarded it to her. Recipe surfing in the night . All of her kids love love loved it. We are finding that at least one of your recipes is always on the list for our visits.
Thanks so much, Kitty! You made my day!!! xo
I would make a spinach and cheese omelet.
I would make chicken fried steak for my husband.
Chicken stir fry with lots of veggies and duck sauce.
I always like to try out my new pans with grilled cheese !! Its fast easy and you know right off how bad stuff will stick to it 🙂
This is so interesting! The classic side for pork in Greece since ancient times, before potatoes came to Europe, has always been quinces, that are similar (less sweet of course) to apples! And since we love the quinces-pork combo, we know we’re gonna love this one as well! Did you ever try cooking with quinces in savory recipes Liz? (they’re in season now as well)
Sending you our love,
Mirella and Panos
Liz, sorry I missed you at the recent reunion. I have fixed the Apple Topped Pork Medallions with Calvados Cream Sauce a number of times for visitors to the house. It is one of your best efforts, I always get rave reviews. To me the star of that recipe is fresh Thyme and be generous with the whole cream and apple brandy!!
Bill loves that pork dish, too! It was a Christmas Eve tradition for a number of years. It sounds like there may be another reunion in a few years—I enjoyed meeting all the Berg cousins. Lots of funny stories about the old days visiting Bloomer. Hope we can cross paths again one day. Thanks for saying hello.
Such an interesting recipe. Love the flavor combo here. I just saved the recipe. Will give it a try. Looks really delicious!