Filet mignon de porc à la normande

By Culiora

Tender medallions of pork tenderloin are seared until golden and simmered in a rich cream sauce flavoured with Calvados, fresh thyme, and tart fried apples. The balance of sweet, boozy apple brandy, savoury pan juices, and dairy makes it a classic weekend dinner favourite.

• Servings: 4
• Prep time: 15 min
• Cook time: 25 min
• Total time: 40 min

Ingredients

• 600 g pork tenderloin, trimmed and sliced into 2.5 cm medallions
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp tbsp butter, divided
• 1 tbsp tbsp neutral cooking oil
• 2 pcs tart crisp apples (such as Ingrid Marie or Granny Smith), cored and cut into 12 wedges each
• 2 pcs shallots, finely diced
• 1 clove clove garlic, finely minced
• 1 tbsp tbsp fresh thyme leaves
• 60 ml Calvados (apple brandy)
• 150 ml chicken or concentrated veal stock
• 200 ml heavy cream (vispgrädde, 36–40% fat)
• 1 tsp tsp Dijon mustard
• 1 tsp tsp light soy sauce
• 2 pcs sprigs fresh thyme

Instructions

1. Pat the pork tenderloin medallions dry with paper towels and season both sides evenly with the salt and black pepper. Lightly press each medallion with your palm to flatten slightly into an even thickness.
2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the apple wedges in a single layer and fry for 3–4 minutes until lightly browned on the cut sides but still holding their shape. Transfer the apples to a plate and set aside.
3. Wipe the pan quickly, then add the remaining 1 tablespoon of butter and 1 tablespoon of oil over high heat. Once sizzling, add the pork medallions in a single layer without overcrowding (work in batches if needed). Sear for 2 minutes per side until deeply browned, then transfer the meat to a plate; it will finish cooking in the sauce later.
4. Reduce the heat to medium. Add the finely diced shallots and minced garlic to the fat remaining in the pan and sauté for 1–2 minutes until soft and fragrant.
5. Pour in the Calvados to deglaze the skillet, scraping up all browned fond from the bottom with a wooden spoon. Let the alcohol bubble briskly and reduce by half, about 1 minute.
6. Stir in the stock, heavy cream, Dijon mustard, light soy sauce, and fresh thyme leaves. Bring to a gentle boil, then lower heat to medium-low and simmer for 4–5 minutes until the sauce slightly thickens and coats the back of a spoon.
7. Return the pork medallions and any accumulated resting juices back into the sauce, along with the browned apple wedges. Simmer gently over low heat for 2–3 minutes, until the pork reaches an internal temperature of 63–65°C and remains juicy and tender.
8. Taste the sauce and adjust seasoning with additional salt or pepper if needed. Garnish with fresh thyme sprigs and serve immediately.