Thursday, March 20, 2014

Pork Normandy on a Diet with the Volume Turned Up


Pork with apples is a classic French dish from the Normandy region of France and is an elegant, rich dish containing cream and butter. The spiced pork tenderloin and sautéed apples I present today is a version of pork Normandy, but on a diet with the “volume turned up” as Ina so famously says.  Now is a perfect time to make this while there is still a nice assortment of apples at the market.

A mixture of coriander, black pepper, cinnamon and nutmeg coat the pork tenderloin to “turn up the volume” and infuse it with a nice bit of spice.  We’ve added a splash of Calvados, an apple brandy from the Normandy region to give the dish a bit more authenticity. The brandy is not necessary, but it definitely gives it another burst of flavor. Calvados is distilled from cider made from specially grown apples, sometimes as many as 200 named varieties. Like many French wines, Calvados is governed by appellation contrôlée regulations and makes a very, very fine after dinner sipping brandy.


We were most impressed with the depth of flavor in this recipe, especially considering the fact that it is prepared in under 30 minutes. Leave it to Cooking Light to put a dish on a diet yet keep all of the flavor. The spice mixture also really brings a lot flavor to the pork. If you have a rasp, be sure to grate the nutmeg yourself because it makes such an important difference compared to ground nutmeg.

This is definitely a company worthy dish. Serve with mashed potatoes as we did or a fresh spinach salad as Cooking Light recommended. If you wish, you can add a small splash of cream or butter in the end if you want to make it a tad richer, but then it wouldn’t be on a diet would it.


Spiced Pork Tenderloin with Sautéed Apples
Adapted from Fast & Fresh 20 Minute Recipes from Cooking Light – serves 4

½ teaspoon kosher salt
¼ teaspoon ground coriander
¼ teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/3 teaspoon freshly ground nutmeg
1 pound pork tenderloin, trimmed and cut into 12 pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup peeled and thinly sliced shallots
1/8 teaspoon kosher salt
1/3 cup apple cider
2 tablespoons apple brandy such as Calvados, or any good brandy
2 teaspoons fresh thyme leaves

Heat a large cast-iron skillet over medium-high heat. We used a nonstick coasted cast iron skillet. Combine salt, coriander, pepper, cinnamon and nutmeg and sprinkle the spice mixture evenly over the pork and rub it in. Heat the olive oil in the pan and when hot, add pork to the pan. Cook 3 minutes on each side or until desired degree of doneness. Do not overcook the pork or it will be dry and tough. Remove pork from pan, cover and keep warm.

Melt butter in pan and swirl to coat. Add apple slices, shallots, and salt, sauté 4 minutes or until the apples starts to brown. Remove the pan briefly from the hot burner and add apple cider and brandy to pan. Return to the burner and cook for 2 minutes, deglazing the pan, until apples are crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.



This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Comforts of Home Tasty Tuesday.

* * *

By the way, I may be a little off my normal schedule and not be able to post or visit your blogs as often as I would like for the next four or five weeks. I will be involved with physical therapy sessions that will likely keep me busy and probably tired as well. Hopefully they will give me some new strength and a better quality of life. So if you don't see me out and about as often, you'll know where I am. 

Have a great weekend everyone.


44 comments:

  1. Thank goodness for your "printable" recipe which is printing out right now. When I get back, I'm getting back to working on my own "p.rs". Now to get packing for warm weather. Hoorah!!

    Best,
    Bonnie

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  2. Mmmhh.,...oh my, this looks so scrumptious. Wish I can join in the table as well. hehe...
    Have a great day dear.
    Blessings, Kristy

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  3. Now this looks exciting. Love the looks of those thin apple slices.

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  4. I'm a big fan of those Fast & Fresh recipes, too, Sam. Your photo really wants me to make it, though. I love the combination of pork and apples. Once, though, when I threw a couple apples (and caraway seeds) into my husband's favorite pork and sauerkraut meal, he rebelled. Maybe he'd like this.

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  5. This sounds wonderful. I do something similar that has apple cider as well as calvados. Only my version is the bad one with the cream, lol.

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  6. Sam, I love all the spices you mentioned, and it looks delicious!

    xo

    Sheila

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  7. I do love apples with pork..the Calvados doesn't hurt either! :) I discovered a photo from years ago on my old computer when I switched computers recently...a pork/apple cider glaze recipe. Took me a while to find the origins, but I did. Will post soon.
    Cooking Light is a gem.

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  8. Good looking dish Sam - I especially like the last shot. You are the queen of using fruit in dishes.

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  9. I remember making a similar dish with Calvados and apples back in the day. It seems that it included copious amounts of cream. Good for lightening it up.

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  10. It looks wonderful:) I will Pin to remember!

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  11. Sam, I love pork and this is just what I'm looking for - as I need to be on a diet! LOL!!! I love the apple & onion combination. I did a similar Weight Watchers chicken dish years ago and loved it.

    Have a lovely weekend!

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  12. Apples and pork pair so well together. A tasty dish!

    Cheers,

    Rosa

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  13. Yum yum this does look good. Good luck with the treatment. I started Theroflex treatment on my back today so I have to admit to feeling a bit jaded. Good luck Diane

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  14. this is a great recipe, we have guest staying for the week-end so I think i'll begin Friday night with this meal, thanks for sharing. good luck with your physical therapy.

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  15. Este PLATO, lo voy a preparar muy pronto CAROLINA... me ha encantado; y además la manzana compensa la grasa del cerdo.
    GRACIAS AMIGA; que tengas un buen día de primavera :))))

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  16. This is a dinner I'd love Sam! Lots of great flavor and the apples would be so tasty:@)
    PS-I hope all is well, sorry to hear about needing therapy. Take care!

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  17. This could be the perfect recipe for my weekend cooking time. Not much time during the week, but I am always looking for something new.

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  18. Sam, That is a fine looking meal! Love pork and this is a fine combination of flavors... Best of luck with the therapy! I went through it last year with a hip replacement and we've been going to the local wellness center and exercising to see if we can improve our quality of life...and keep our doctor off our back! Take Care, Big Daddy Dave

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  19. I had the chance to try Calvados when I was in France and thought it was something special. I bet it would add a wonderful flavor to this dish. Even without it this looks delicious, Sam. Pork and apples are meant for each other. Good luck with your PT. I hope it helps you feel better.

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  20. I love the addition of apple brandy in this beautiful French classic. It looks wonderfully delicious, Sam.
    All the BEST with your with physical therapy!
    Angie

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  21. I love Calvados and this has always been a favorite recipe. Diet is a must around this house right now so will keep this in mind. I will also be posting less starting next week. We have kitchen rehab, yuck. Good luck with your therapy. Will miss you..

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  22. What a terrific dish - perfect cor company. I adore Calvados. This one is on my to do list! Thanks!

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  23. It looks like a healthy, flavorful, and delicious meal!

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  24. Hope your therapy goes well Sam. Love this wonderful dish, it looks amazing. I can't ever have enough good pork tenderloin recipes.

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  25. Sam, this meal looks so delicious. I'll be trying this one very soon. Pinned.

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  26. That recipe sounds delicious and I have some Calvados in the cupboard. I have not had a sip of it for a while. I usually have it as a “canard” you know the term that means you place a cube of sugar in the brandy? All my wishes for your therapy – it’s not easy but I hope it brings good results.

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  27. I so agree about Cooking Light. There is never any skimp on the flavor - just the calories. This sounds wonderful!

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  28. A wonderful way to prepare pork! I like the spice combination and adding Calvados is genius, Sam!

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  29. I had a recipe years ago from Bon Appetit that contained pork, apples and Calvados and it was delicious. However, it did not include the cinnamon, nutmeg and coriander which really intrigues me. I will have to give this a try.

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  30. I'm not sure that the French would approve of this but I have a bottle of Calvados that needs to be used and I'm done with creamy sauces until next winter. Thanks for bringing this to foodie friday.

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  31. Hi Sam! Here's hoping all goes well with your therapy and you're good as new soon. The pork sounds and looks delicious and I'm a long time subscriber to Cooking Light so know this has to be good! Take care and much good luck to you!

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  32. I'm a big fan of pork and apples cooked together -- I like the spice it up ideas.

    We have enjoyed the canelllini sausage dish several times now -- I made a big batch for a family gathering and it was a hit. Best of luck with the PT!

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  33. I have to try the pork/Calvados pairing, sounds like a match made in heaven. Is that 200 varieties in ONE batch of alcohol or is that there are 200 different varieties that can be used? I can't imagine taking the time to blend 200 varieties into one but I have heard stranger things. I'm a stranger to Calvados so I was just curious.

    Hope you guys are having a great weekend.

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  34. Looks totally delicious Sam. I did something similar with grapes a few weeks ago. Good luck with your physical therapy. Hope it gives you relief.

    Hugs, Penny

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  35. Hi Sam,
    I love it with the Volume kicked up. I love the combination of pork, apples and onions, it just works. Those french folks just know how to put it together.

    Thanks for keeping us posted about your upcoming physical therapy. I'll have you in my thoughts and prayers.

    Thanks so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

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  36. Dear Sam, This is a wonderful pork recipe. It looks light and spring-like. I am sure it was wonderful. Blessings dear. Catherine xo

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  37. Looks a nice meal. Well done.

    Thank you. Love love, Andrew. Bye.

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  38. This sounds delicious. I like the spiced up tenderloin. Yum. Hope the therapy goes well.

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  39. yes i loved how you said- "The depth of the flavor" that is really what I see in this dish and how it sounds from looking at all the ingredients. Wow, delicious

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  40. I don't think it gets much better than Pork and Apples. This looks very delicious. Thank you for sharing it on Foodie Friday

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  41. Healthy, flavorful and under 30 minutes~ a winning trifecta! This is a must-try recipe and one my hubby in particular would love!

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  42. I have a bottle of Calvados waiting for this. I have been meaning to get a subscription to Cooking Light for sometime. No time like the present. The spices just make this dish!

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  43. I made your very delectable pork & apples dish! It was amazing in flavours!! I never have combined apples with pork before & with the cider in there it was just perfect for us 2! :)
    We drank the same cider when we savoured this fabulous tasty dish, dear Sam! xxx Good luck with the therapy sessions! xx

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  44. I absolutely love pork with apples ~ it's one of my favorite dishes to make. Yours look delicious.

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Sam