Potted Pork Tenderloin With Sweet Onions And Apple
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
42
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tsps
Fennel (ground)3 tbsps
Extra-Virgin Olive Oil3 tbsps
Butter1 cup
Calvados1 cup
Chicken StockDirections:
1
Watch how to make this recipe
2
Season the pork with fennel, salt, and pepper, and dredge in flour
3
Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat
4
Add the pork and brown the meat
5
Do this in 2 batches if your pot size demands it
6
Use a little extra oil if necessary for a second batch
7
Remove the browned meat to a plate and add the butter to the pan
8
Reduce the heat a bit and add the onions, apples, bay leaves, and sage
9
Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally
10
Uncover the pot and raise the heat a bit
11
When the onions start to brown, add the calvados to the pot
12
Add the stock, slide the pork back in, and simmer to cook through a few minutes more
13
Serve from the hot pot