Pork Fillet and Apples with Creamy Calvados Sauce

Ingredients

• 15 ml (1 tbsp)oil
• 60 ml (4 tbsp)butter
• 2 fillets, about 800 g (1¾ lb) in totalpork fillet (tenderloin)
• to tastesalt and pepper
• 2shallots, finely chopped
• 45 ml (3 tbsp)Calvados (optional)
• 125 ml (½ cup)dry cider
• 125 ml (½ cup)chicken stock
• 250 ml (1 cup)double cream
• 2eating apples, sliced
• 15 ml (1 tbsp)sugar (optional)

Instructions

1. 1

   Prepare the pork

   Heat the oven to 180°C (fan 170°C/350°F/gas 4). Trim away any fat or sinew from the outside of the pork fillets.

2. 2

   Brown and bake

   Heat the oil and 30 ml (2 tbsp) of the butter in a frying pan. Add the fillets and brown them lightly on all sides, keeping the cooking fat in the pan. Transfer the pork to an ovenproof dish and bake for 15 minutes for medium to well-done, or 20 minutes for well-done. Rest in a warm place for 10 minutes, then slice diagonally into 2.5 cm (1 inch) pieces.

3. 3

   Soften shallots

   Add 15 ml (1 tbsp) of butter and the shallots to the frying pan. Cook gently until the shallots have softened.

4. 4

   Reduce the liquids

   Pour in the Calvados and carefully ignite it to burn off the alcohol. Once the flames have gone out, add the cider and stock, then simmer gently until the liquid has reduced by half.

5. 5

   Cook the apples

   In a separate frying pan, melt the remaining butter and gently fry the apple slices. When they are soft, set them aside.

6. 6

   Finish the sauce

   By this point the pork should be resting. Add the cream to the sauce pan and bring it to the boil, then lower the heat and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon.

7. 7

   Serve the dish

   Arrange the sliced pork on plates. Stir the apple slices into the sauce and spoon it over the pork. Serve straight away.

What is pork fillet with apples?

This is a pork and apple dish with a rich pan sauce made from cider, chicken stock, cream and, optionally, Calvados. Calvados is an apple brandy associated with Normandy, so the combination has a French-inspired feel, though the recipe’s specific origin is not stated.

The method makes good use of the pork’s browned cooking juices, while the apples add sweetness and softness to the creamy sauce. The result is a dish suited to a relaxed weekend meal or a dinner with guests.

Nutrition and macros by portion

The nutrition label shows one serving as written: 542 calories, 38g protein, 15g carbs, 33g fat.

The pork provides most of the protein, while the apples and cider contribute carbohydrates. Butter and double cream account for much of the fat; serve the dish with green vegetables and a modest portion of potatoes to round out the plate.

Choosing the ingredients

Pork fillet: Also called tenderloin, this lean cut cooks quickly. Trim away visible sinew, but take care not to overcook it.

Apples: Eating apples are sliced and fried separately until soft, so they keep their shape better than if simmered in the sauce from the start.

Calvados and cider: Calvados is optional, while dry cider provides the sauce’s apple character. Chicken stock and double cream round out the flavour and texture.

Browning and roasting

Brown the fillets on all sides before transferring them to the oven. This step gives the pork colour and leaves cooking fat and browned residue in the pan for the sauce.

Use a dish that holds the fillets without crowding them. The recipe gives separate oven times for medium to well-done and well-done; resting the meat for 10 minutes before slicing helps keep the juices in the pork.

Flambéing safely

Flambé: Add the Calvados to the pan and ignite it carefully, as directed. Keep your face and hands back, and do not pour the spirit directly from its bottle near a flame.

No flame: If you would rather not flambé, leave out the optional Calvados and continue with the cider and stock. The sauce will still contain cider for an apple note.

Getting the sauce right

Reduce first: Simmer the cider and stock until their volume has halved before adding the cream. This concentrates the liquid and gives the sauce a fuller flavour.

Check the finish: After the cream has simmered for 5 minutes, it should coat the back of a spoon. If it is still thin, continue simmering gently and check it frequently.

Apples and serving

Cook the apple slices in butter until soft, then add them to the finished sauce rather than cooking them through in the pan. This keeps them distinct and makes it easier to avoid breaking them up while stirring.

Serve the pork with the sauce straight away. Potatoes, steamed greens or a simple salad make useful accompaniments to balance the creamy sauce.

Recipe notes & tips

• Pat the pork dry before browning so it colours more readily.
• Keep the heat moderate when frying the shallots to soften them without scorching.
• Use the same frying pan for the sauce so the browned pork residue enriches it.
• Cut the apples into similarly sized slices so they soften at about the same rate.
• Rest the pork for the full 10 minutes before slicing.
• Add the optional sugar only if you want a sweeter finish to the apples.

Variations

• Skip the brandy: Leave out the Calvados and proceed with the cider and stock.
• Use another pork cut: The creamy Calvados sauce can also be served with another cut of pork.
• Try poultry: Serve the sauce with chicken or turkey instead of pork.
• Choose a tarter apple: Use a sharper eating apple for a less sweet contrast with the cream.
• Add herbs: Stir a little chopped fresh thyme into the finished sauce for an aromatic note.

Common mistakes to avoid

• Crowding the pan: Brown the fillets with room around them so they colour rather than steam.
• Skipping the rest: Let the pork rest for 10 minutes before slicing to help retain its juices.
• Burning the shallots: Cook them slowly and gently until softened.
• Adding cream too early: Reduce the cider and stock by half before adding the cream.
• Overcooking the apples: Fry them gently and set them aside once soft, then stir them into the sauce at the end.
• Flambéing carelessly: Ignite the Calvados with care, away from the bottle, and keep your face and hands back.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, adding a splash of stock or water if the sauce has thickened; avoid boiling it hard.

Frequently asked questions