Best 6 Pork Tenderloin With Calvados Sauce And Dried Fruit Compote Recipes

PORK TENDERLOIN WITH CALVADOS SAUCE

Steps:

• Preheat oven to 400°F. Coat pork with coating mix as directed on package. Place in shallow roasting pan. Bake 30 minutes or until cooked through (165°F).
• Meanwhile, cook and stir apples, onions and mushrooms in butter in medium saucepan on medium heat until tender. Add broth and cream cheese; cook until cream cheese is completely melted, stirring frequently. Stir in brandy; cook until heated through.
• Cut pork into slices. Serve topped with the sauce.

PORK TENDERLOIN WITH CALVADOS SAUCE AND DRIED FRUIT COMPOTE

Steps:

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

PORK TENDERLOIN WITH FRUIT SAUCE

Steps:

• In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a saucepan, combine the pineapple and spreadable fruit; cook and stir until spreadable fruit is dissolved. Stir in the soy sauce, garlic powder and ginger. Bring to a boil. Stir cornstarch mixture and stir into pineapple mixture; cook and stir for 2 minutes or until thickened. Keep warm., Cut pork into 3/4-in.-thick slices. In a nonstick skillet coated with cooking spray, cook pork for 2-3 minutes on each side or until browned. Pour fruit sauce over meat. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 160°. Serve with rice.

PORK TENDERLOIN WITH APPLES, CALVADOS AND APPLE CIDER

Steps:

• Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
• Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
• Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
• Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

PORK TENDERLOIN WITH FRUIT

Steps:

• Place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. In a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over pork in the roasting pan.
• Cover with foil and bake at 350° for about 45 minutes, or until pork is no longer pink and a meat thermometer registers at least 150° in the center.
• Remove from oven, set meat aside and let stand for 5 minutes. Meanwhile, drain pan juices, reserving fruit. Add juices to a sauté pan, which has been heating on high heat. Boil down and reduce juices by half to make sauce.
• Slice pork into ¼" medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (Optional: for a bit of a kick, it might be nice to whisk ½ tsp of Dijon Mustard into the reduction sauce) Serves 4 to 6.

DRIED FRUIT COMPOTE

Steps:

• Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.