Ingredients

  • 1 kilograms pork tenderloin sliced 2.5cm thick, =2 1/4 lbs
  • salt and pepper
  • 15 milliliters olive oil, =1T
  • 110 milliliters apple cider, =1/2cup
  • 30 milliliters calvados, =2T
  • 340 grams Pasta 4 eggs, use tagliateli pasta
  • Calvados Cream
  • 2 teaspoons butter, unsalted
  • 55 grams mushrooms, white, sliced
  • 1 clove garlic
  • 2 teaspoons shallot minced
  • 1 ½ tablespoons fresh rosemary chopped
  • 1 ½ tablespoons fresh parsley chopped
  • 130 milliliters chicken stock, =1/2 cup
  • 255 milliliters apple cider, =1+ cup
  • 423 ¾ milliliters double cream, =2 cups
  • salt and pepper
  • 22 ½ milliliters calvados, =1 1/2 T
  • Garnishes
  • 30 grams butter, unsalted
  • 2 granny Smith apple 18 turned sections
  • 2 tablespoons sugar, caster
  • 30 milliliters calvados
  • 6 prunes pitted and chopped
  • 108 ¾ milliliters apple cider
  • pinch nutmeg
  • 15 milliliters olive oil
  • 1 tablespoon butter, unsalted browned
  • 56 ¼ grams pecans toasted

Directions

1. Make pasta. Let rest.
2. Calvados Cream-Sauté mushrooms, shallot, parsley & rosemary until shallot soft. Add garlic. Add stock and reduce until slightly thickened. Add cider and reduce 10-12 min. Add cream & simmer 6-8 minutes. Season with salt & pepper. Add calvados. Keep warm.
3. Garnishes-Steep prunes in apple cider for 30 min. Caramelize apples in butter & sugar. Add calvados, ignite. Remove from pan & keep warm.
4. Boil water for fettuccine. Roll out pasta and cut into fettuccine strips.
5. Sear pork as quickly as possible in olive oil until golden brown. DO NOT finish cooking. Add cider & calvados. Cook until liquid gone and meat done about 10 minutes.
6. Add olive oil, brown butter, nutmeg and pecans to cooked fettuccine.
7. Serve with a mound of fettuccine, sliced pork on top, garnish with turned apples and prunes. Knappé with calvados cream.
8. Can cook meal up through searing of pork. Cool quickly. Then finish up just before serving. Having meat cool with allow it to absorb more of the cider & calvados flavors.

Notes
Notes:Original serves 8.
Serving Ideas:Original serves 6. Serve with Fettuccine or Spaezle

Suggested Wine:Chardonnay


Categories
Pork, main course
Keywords
Pork, main course
MacGourmet downloadPork Medallions with Calvados Cream. To import, drag image to your MacGourmet recipe box.