Recipes For 2007

Pork With Apples Brandy And Apple Cider

1 lb of pork tenderlin, but into 1" thick slices
5 tbsps butter
4 medium Golden Delicious Apples, peeled and cored and sliced 1/3" thick
2 tsps. sugar
2 large shallots, chopped
1 tbsps fresh thyme or 1 tsp dried
1/4 cup of apple brandy
1 cup whipping cream
1/4 cup apple cider

Place pork slices between plastic wrap. Using a mallet, pound slices until they are 1/4" thick. Can be prepared
4 hours ahead, covered and refrigerated.

Melt 2 tbsps butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and saute until
golden brown, about 10 minutes. Set aside.

Melt 2 tbsps butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to
skillet and saute until just cooked through, about 2 minutes per side. Transfer to a plate and keep warm.

Melt 1 tbsp. butter in same skillet over medium high heat. Add shallots and thyme and saute 2 minutes. Add brandy
and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider. Boil until mixtures is of a
sauce consistency, about 3 minutes. Season with salt and pepper.

Place pork on a large platter, spoon sauce over and arrange apples around the meat and serve.