You are here: Home » Recipes » Normandy-Style Pork Loin Normandy-Style Pork Loin Recipe by Favorite Recipes Press Yield 8 servings Calvados, a French apple brandy, intensifies the apple flavor in this pork roast. PrintEmail Ingredients 1 (3 to 4-pound) boneless pork loin1 tablespoon butter1 tablespoon vegetable oil or butter5 tablespoons Calvados, peach or apricot brandy3 medium onions, sliced3 medium yellow Delicious apples, peeled and sliced2 tablespoons flour1 1/2 cups chicken stock Rosemary, salt and pepper to taste1/4 cup heavy cream (optional) Instructions Brown the pork on all sides in the heated butter and oil in a Dutch oven. Remove to a flameproof platter. Heat the brandy in a large metal ladle or saucepan. Ignite the brandy and carefully pour over the pork; allow the flames to subside. Add the onions to the drippings in the Dutch oven. Saute for 4 to 5 minutes or until tender but not brown. Add the apples. Cook over medium-high heat until the apples and onions are golden brown. Stir in the flour and cook for several minutes. Add the chicken stock, rosemary, salt and pepper. Bring to a boil and cook until slightly thickened, stirring constantly. Return the pork to the saucepan. Bake at 350 degrees for 1 1/2 to 2 hours or until the pork is tender. Remove the pork to a heated platter; cover and keep warm. Strain the sauce. Puree the sauce in a food processor. Return to the Dutch oven and bring to a boil. Cook until reduced to a sauce that will coat the spoon. Add the cream and cook just until heated through. Adjust the seasonings. Carve the pork diagonally into 1/4-inch slices. Spoon the sauce over the slices. Recipe reprinted with permission from the Junior League of Waterloo-Cedar Falls, Iowa, First Impressions, Dining with Distinction (the Junior League of Waterloo-Cedar Falls, Iowa, Inc., 2001).