JHC Week 13 Thursday - Creamy Calvados and Apple Sauce with Pork скачать в хорошем качестве

JHC Week 13 Thursday - Creamy Calvados and Apple Sauce with Pork

Creamy Calvados and Apple Sauce with Pork Ingredients 1. 2 TBSP AP flour 2. 4 Pork tenderloin about 6 Oz each - tied 3. 1 Oz Butter 4. 4 Leeks - finely sliced 5. 1 tsp White Mustard seeds - coarsely crushed 6. 2 TBSP Calvados or any Apple Brandy 7. ½ cup Dry White Wine 8. 2 Golden Delicious Apples - Peeled, cored and sliced 9. ½ cup Heavy Cream 10. 2 TBSP Parsley- chopped 11. Black Pepper - Freshly Ground Method 1. Add flour to a bowl and add seasoning. Turn the pork in the flour to fully cover it 2. Melt the butter in a heavy skillet and cook the pork until golden. 3. Add the leeks to the butter cook for about 5 min. Add in the mustard seeds and the Calvados, ignite it to burn off the alcohol. 4. When flames have died down, add the wine and the pork. Cook for about 10 minutes. Frequently turning the pork. 5. Add apples and cream and simmer for about 5 minutes. 6. Stir in chopped parsley and crushed pepper corns. 7. Serve with vegetables.