Tenderloin of pork with Calvados
Preparation time: 45 mins
2 pork tenderloins (each one about 350 g )
1 tbsp oil for cooking
1 ½ tsp salt
a little pepper
350 g fennel, sliced thinly
500 g apples cut into pieces
2 tbsp sage leaves
2 tsp cornflour
15 cl Calvados
15 cl apple juice
Preparing the tenderloin
Take the meat out of the refrigerator about 30 mins before you want to start cooking it. Heat up the oil in a non-stick frying pan. Season the meat and sear it on all sides for around 5 mins on medium heat, then lift it out of the pan and put it in a roasting tin.
Preparing the Calvados sauce
Heat a little oil in the same frying pan. Lower the heat and sauté the fennel for around 5 min. Add the apples and sage leaves, continue to sauté for a further 5 mins, season with salt. Dissolve the cornstarch with Calvados and apple juice and then pour this mixture over the vegetables stirring constantly, leave it to thicken on low heat for around 2 mins. Tip the vegetables and sauce into the roasting pan.
Cooking in the oven
Preheat the oven to 200 °C and cook, on the middle shelf, for around 20 mins.
Can be served with rice.
Can you make Calvados from all types of apples?
No. Unlike table fruit, cider fruit (apples or pears) are small in size and particularly rich in tannins.
Apples are classified into four families (sharp, bittersharp, sweet and bittersweet). It is the subtle blend of these different varieties that gives the cider to be distilled the balance and character that will later be found in the Calvados. All the varieties of cider apples and perry pears are listed in the appendices to each appellation’s specifications.