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 weeknight!
Fanning out the sauteed apples and drizzling the pork with a luscious cream sauce makes this a company-worthy entree!
Why You Must Make
- For years, this was our traditional Christmas Eve dinner.
- It’s easy to make, yet elegant enough for a special occasion or holiday.
- The Calvados cream sauce pushes this recipe over the top!
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. With no oyster fans in this house besides me, and with beef on tap for Christmas, this entree hit the mark perfectly for Christmas Eve.
Ingredient Notes
- Kitchen Staples – Butter (salted is fine), Sugar
- Golden Delicious Apples – Peel, Core, and Slice
- Pork Tenderloin – Have the butcher trim if there is silverskin. Slice into 1-inch pieces and pound into medallions.
- Shallots – Chopped
- Fresh Thyme – Strip leaves off stems
- Calvados – An apple brandy, another variety of apple brandy can be substituted
- Heavy Cream – 36% butterfat
- Apple Cider – Adds more apple flavor to the cream sauce
How to Make
- In a skillet, cook the apples and sugar in butter until soft and golden. Remove.
- Add more butter to the skillet, then cook the pork medallions until browned. Remove.
- Cook the shallots in butter, then add thyme and Calvados.
- Scrape up browned bits and allow Calvados to reduce to a glaze.
- Stir in cream and cider and cook until thickens slightly. Taste and season.
- Reheat the apples.
- Arrange pork on each plate, garnish with apples, and top with cream sauce.
Frequently Asked Questions
Start by slicing your uncooked pork tenderloin into 1-inch slices. Place them on a cutting board and pound with the flat side of a meat mallet until they’re ¼ to ½-inch thick. Then cook as directed.
You should visibly see the sauce thicken. Then dip a spoon in the sauce. Use your finger to swipe a line down the back of the spoon. If the line remains, your sauce has thickened. If not, continue cooking and reducing the sauce until it thickens a bit more.
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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 the 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 the last tablespoon of butter to the 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 the apples.
- Arrange pork on each plate, garnish with apples, and top with cream sauce.
Notes
Recipe adapted from Bon Appetit
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 516Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 129mgSodium: 153mgCarbohydrates: 29gFiber: 5gSugar: 22gProtein: 11g
37 Comments on “Apple Topped Pork Medallions with Calvados Cream Sauce”
I would probably make a stir fry of some kind.
A big batch of homemade tomato sauce!
I would make a reverse sear steak, been thinking about it all week.
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 nice ham and cheese omlet.
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 garlic chicken stir fry dish
Pork and Apples oh me oh my!!! However, I think I could literally drink that Calvados Cream Sauce!!! Thanks for sharing, Liz…
This sounds like the perfect fall meal! And the pan sounds pretty awesome too!
Great and delicious recipe!
Very delicious recipe!
I would make stir fry.
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 might use it to make some stuffed burgers with sauteed onions
I would cook fish and steak
chicken stir fry
I would cook salmon.
Apples, calvados and pork are perfect together! Calvados is pretty expensive around here but it sure worth the cost!
The pork medallions are so juicy!
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.