Try this Filet De Porc Au Calvados recipe, or contribute your own.

Still searching for what to cook ?

Name: Filet De Porc Au Calvados
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3/4 c Veal stock (see recipe); 2 tb Fresh tarragon leaves; in; Oil for cooking; 3 Whole pork tenderloins; Salt; 2 lg Apples (Golden Delicious; 1/4 c Calvados; 2 tb Butter

Find the most delicious recipes here

INGREDIENTS

3/4 c Veal stock (see recipe)
2 tb Fresh tarragon leaves; in
Oil for cooking
3 Whole pork tenderloins
Salt
2 lg Apples (Golden Delicious
1/4 c Calvados
2 tb Butter

INSTRUCTIONS

Trim the tenderloins of excess fat. Lightly salt. In a heavy skillet, warm a thin film of oil over high heat. Brown the tenderloins, separately if necessary, on all sides until lightly browned, about 5 minutes. Finish cooking in a hot (425) oven, turning once, until nicely browned, 15 to 20 minutes. Set aside while cooking the apples. Cut the apples into 1/4-inch slices. Saute in butter over medium heat until just tender, about 5 minutes. Add the tarragon and the Calvados. Ignite. When the flame is extinguished, add the veal stock. Cook about 1 minute until warmed through. Cut the tenderloins into 1/4-inch slices on the bias. Serve topped with apples. PHILIPPES SALT LAKE CITY, COPPERBOTTOM INN FENDANT, GRAND VIN DU VALAIS, 82 From the . Downloaded from G Internet, G Internet.

NOTES

Alert editor

Filet De Porc Au Calvados

3/4 c Veal stock (see recipe)
2 tb Fresh tarragon leaves; in
 Oil for cooking
3 Whole pork tenderloins
 Salt
2 lg Apples (Golden Delicious
1/4 c Calvados
2 tb Butter

Trim the tenderloins of excess fat. Lightly salt. In a heavy skillet, warm  a thin film of oil over high heat. Brown the tenderloins, separately if  necessary, on all sides until lightly browned, about 5 minutes. Finish  cooking in a hot (425) oven, turning once, until nicely browned, 15 to 20  minutes. Set aside while cooking the apples. Cut the apples into 1/4-inch  slices. Saute in butter over medium heat until just tender, about 5  minutes. Add the tarragon and the Calvados. Ignite. When the flame is  extinguished, add the veal stock. Cook about 1 minute until warmed through.  Cut the tenderloins into 1/4-inch slices on the bias. Serve topped with  apples.    PHILIPPES    SALT LAKE CITY, COPPERBOTTOM INN    FENDANT, GRAND VIN DU VALAIS, 82    From the <Micro Cookbook Collection of French Recipes>.  Downloaded from  G Internet, G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (268g)
Recipe Makes: 6 Servings

Calories: 372
Calories from Fat: 128 (34%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 2g
Cholesterol 174.3mg		54 %
Sodium 158.7mg		5 %
Potassium 994.5mg		26 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 52.2g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 372

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!