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2个中等奶奶史密斯苹果
1/2中柠檬
7 TBS。无盐黄油
1汤匙。砂糖
2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise
Kosher salt and freshly ground black pepper
1汤匙。extra-virgin olive oil
2 large shallots, finely minced
1/4 cup Calvados or Cognac
1/4杯苹果酒
1/2茶匙。新鲜百里香leaves
1/3 cup heavy cream

卡路里（KCAL）：650
Fat Calories (kcal): 340
Fat (g): 38
饱和脂肪（G）：20
Polyunsaturated Fat (g): 2
单不饱和脂肪（G）：13
Cholesterol (mg): 205
Sodium (mg): 580
Carbohydrates (g): 21
Fiber (g): 2
Protein (g): 47

准备

Set a rack in the center of the oven and heat the oven to 400°F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm.
Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet (don’t use nonstick) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140° to 145°F, 10 to 15 min. Transfer to a warm plate (don’t clean the skillet), tent with foil, and let rest for 10 min.
将煎锅放在中火上，加2汤匙。黄油。当融化时，加入葱并煮至柔软，半透明但不褐色，约3分钟。从火上取下锅，加入卡尔瓦多。将锅返回炉子，将热量提高到中高，然后煮沸，直到卡尔瓦多人几乎消失了1至2分钟。加入苹果酒和百里香；煮至液体减少约一半，2至3分钟。加入奶油，用非常低的热量烹饪，直到酱汁变成金黄色，并在汤匙的背面涂上约5分钟。切开剩余的3汤匙。将黄油涂成1/2英寸的立方体，然后将其旋转成酱汁。 Season to taste with salt, pepper, and 1/2 tsp. of the reserved lemon juice or to taste. Slice the pork and serve with the warm apples and sauce.

Serve withRoasted Winter Vegetables with a Maple-Ginger Glaze或者Basic Roasted Broccoli.

（19个评分） Read Reviews

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Reviews (19 reviews)

Joyinthemountains|09/10/2020

Absolutely delicious. Tastes like a gourmet made it. I agree with another reviewer who recommends doubling the sauce. I also like to double the apples. Everybody in my family loves this dish and that is no easy feat to accomplish.
vmcollins|01/20/2020

This was amazing and delicious! I doubled the sauce after reading a few reviews. I used Honeycrisp apples since that is what I had and they were so good. I made mashed potatoes and with the pork on top and drizzled the apple and carmel sauce with the cream sauce...... YUM!!
Krispie|01/06/2020

我的家人喜欢这个食谱，除了实际的苹果。没有人喜欢苹果，我已经把它们做了两次。我要么做错了什么，要么我们是唯一一个不喜欢糊状苹果的家庭。无论如何，其他一切都令人惊叹，而且非常容易。我搭配蒸的西兰花和鸭脂肪烤土豆楔子 - 美味。我一定会很快再做一次！
GeniCooks|10/08/2019

This was delicious! I seasoned my pork a little more than called for before searing. I used about one teaspoon of dried tarragon and sage, and 1/2 teaspoon of dried coriander in addition to salt and pepper per tenderloin. Everything else was as the recipe called for. I could have used a little more sauce so you may want to make 1.5 times the recipe for the sauce alone. I served the pork with roasted tri-color New potatoes with rosemary, and sauteed petite green beans. My guest LOVED it. Thank you for the great recipe and excellent detailed instructions.