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!  Scroll to the bottom for a chance to win a Zyliss non-stick pan!Apple Topped Pork Medallions with Calvados Cream Sauce | A gourmet entree that's easy enough for a weeknight!

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!Apple Topped Pork Medallions with Calvados Cream Sauce | A gourmet entree that's easy enough for a weeknight!

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!
Apple Topped Pork Medallions with Calvados Cream Sauce | A gourmet entree that's easy enough for a weeknight!

Zyliss Cook Ultimate Non-Stick Frying Pan Giveaway!!

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.

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Zyliss Cook Non-Stick Frying Pan

The Zyliss saute pan in action!


More Pork Recipes You’ll Love:

Apple Topped Pork Medallions with Calvados Cream Sauce

Serves 4     adjust servings

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

 

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.

by

Recipe Notes

Recipe adapted from Bon Appetit

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 683kcal Calories from fat 385
% Daily Value
Total Fat 43g 66%
Saturated Fat 25g 125%
Transfat 1g
Cholesterol 230mg 77%
Sodium 118mg 5%
Carbohydrate 29g 10%
Dietary Fiber 5g 20%
Sugars 22g
Protein 37g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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1 review

Apple Topped Pork Medallions with Calvados Cream Sauce | A gourmet entree that's easy enough for a weeknight!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.

 

Comments

  1. 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.

  2. The pork medallions are so juicy!

  3. Apples, calvados and pork are perfect together! Calvados is pretty expensive around here but it sure worth the cost!

  4. Jessica Gipson says:

    I would cook salmon.

  5. Melissa Cunningham says:

    chicken stir fry

  6. I would cook fish and steak

  7. Kathy Eyre says:

    I might use it to make some stuffed burgers with sauteed onions

  8. I would use it to make home fries. I like to make home fries because you can season them an endless number of ways.

  9. I would make stir fry.

  10. Very delicious recipe!

  11. Great and delicious recipe!

  12. This sounds like the perfect fall meal! And the pan sounds pretty awesome too!

  13. Pork and Apples oh me oh my!!! However, I think I could literally drink that Calvados Cream Sauce!!! Thanks for sharing, Liz…

  14. amanda whitley says:

    i would make a garlic chicken stir fry dish

  15. 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!

  16. I would make a nice ham and cheese omlet.

  17. 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.

  18. DealinDiva says:

    I would make a reverse sear steak, been thinking about it all week.

  19. A big batch of homemade tomato sauce!

  20. I would probably make a stir fry of some kind.

  21. I would make sourdough french toast.

  22. I love apples cooked with pork, but it’s your sauce that takes this dish over the top. Scrumptious!

  23. 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.

  24. carol clark says:

    id make some homemade pies i know the pan is big enough id cook some coconut custard in it

  25. Kitty Stoeppelwerth says:

    Made this last night and it was amazing g

  26. Julie Terry says:

    I would make a spinach and cheese omelet.

  27. Juanita May says:

    I would make chicken fried steak for my husband.

  28. Eileen Boyce says:

    Chicken stir fry with lots of veggies and duck sauce.

  29. Samantha Martin says:

    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 🙂

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