Pork Tenderloin With Calvados Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the pork tenderloin with salt and pepper.
• STEP 3.Heat a large oven-safe skillet over medium-high heat and add olive oil.
• STEP 4.Sear the pork tenderloin on all sides until browned, about 2 minutes per side.
• STEP 5.Transfer the skillet to the preheated oven and roast the pork tenderloin for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
• STEP 6.Remove the pork tenderloin from the skillet and let it rest for 5 minutes before slicing.
• STEP 7.While the pork is resting, make the Calvados sauce.
• STEP 8.Place the skillet back on the stovetop over medium heat.
• STEP 9.Add the Calvados to the skillet and deglaze, scraping up any browned bits from the bottom of the pan.
• STEP 10.Add the chicken broth, cream, and Dijon mustard to the skillet and stir to combine.
• STEP 11.Simmer the sauce for about 5 minutes, or until it thickens slightly.
• STEP 12.Slice the pork tenderloin and serve with the Calvados sauce.
• STEP 13.Garnish with fresh herbs, if desired.
• STEP 14.Enjoy!

Cooking Tips

• Make sure to let the pork tenderloin rest before slicing to allow the juices to redistribute.
• If you don't have Calvados, you can substitute with apple cider or apple juice.
• For a creamier sauce, you can add more cream to the Calvados sauce.
• Serve the pork tenderloin with roasted vegetables or mashed potatoes for a complete meal.

Storage and Serving

• Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork tenderloin in the oven or microwave until warmed through.
• The Calvados sauce can be stored in the refrigerator for up to 5 days.
• To serve, reheat the sauce on the stovetop over low heat, stirring occasionally.