Calvados Sauce for Pork Cutlets

by on May 31, 2013 » Add the first comment.
Print Friendly, PDF & Email

2 3/4- to 1-pound pork tenderloins
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 shallots, chopped
1 cup whipping cream
1/2 cup canned low-salt chicken broth
2 tablespoons Calvados (apple brandy) or brandy


  1. Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper.
  2. Melt butter and oil in heavy large skillet over medium-high heat.
  3. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side.
  4. Transfer pork to plate; tent with foil to keep warm.
  5. Add shallots to skillet and stir 1 minute.
  6. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes.
  7. Season sauce with salt and pepper. Divide medallions among 6 plates.
  8. Top with sauce; serve with compote.

Sauce should be deep, creamy with mushrooms

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.