Steps to Prepare Bifana Pork

Pork Normandy

1 tablespoon peeled and finely chopped garlic.

Recipe Summary Pork Normandy

I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.

Ingredients | Bifana Pork

1 tablespoon butter

1 ½ pounds pork tenderloin

1 medium onion, thinly sliced

1 large sweet apple - peeled, cored and thinly sliced

1 tablespoon all-purpose flour

5 ounces chicken stock

⅓ (12 fluid ounce) bottle hard apple cider

salt and pepper to taste

2 tablespoons heavy cream

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.

Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.

In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.

Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.

Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Info | Bifana Pork

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 6 Yield: 6 servings

TAG : Pork Normandy

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