Normandy-Style Pork Loin

  • Yield: 8 servings


1 (3 to 4-pound) boneless pork loin
1tablespoon butter
1tablespoon vegetable oil or butter
5tablespoons Calvados, peach or apricot brandy
3medium onions, sliced
3medium yellow Delicious apples, peeled and sliced
2tablespoons flour
1 1/2cups chicken stock
Rosemary, salt and pepper to taste
1/4cup heavy cream (optional)


  1. Brown the pork on all sides in the heated butter and oil in a Dutch oven. Remove to a flameproof platter.
  2. Heat the brandy in a large metal ladle or saucepan. Ignite the brandy and carefully pour over the pork; allow the flames to subside.
  3. Add the onions to the drippings in the Dutch oven. Saute for 4 to 5 minutes or until tender but not brown.
  4. 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.
  5. Add the chicken stock, rosemary, salt and pepper. Bring to a boil and cook until slightly thickened, stirring constantly.
  6. 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.
  7. 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.
  8. Add the cream and cook just until heated through. Adjust the seasonings.
  9. 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).