9 small red potatoes, cut in half (about 1 1/4 pounds)
2 apples, cut into 1-inch cubes (about 1 pound)
1 1/2 cups apple cider
1 cup fat-free, less-sodium chicken broth
1/2 cup Calvados (apple brandy)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup low-fat sour cream
How to Make It
Preheat oven to 400°.
Trim fat from pork tenderloin. Heat 1 teaspoon oil in a large, ovenproof Dutch oven over medium-high heat. Add pork; cook 8 minutes or until browned, turning occasionally. Remove pork from pan.
Add 2 teaspoons oil to pan. Add onion; sauté 5 minutes. Add pork and potatoes to pan; insert a meat thermometer into thickest portion of pork. Bake, uncovered, at 400° for 15 minutes. Add apples; bake an additional 20 minutes or until potatoes are tender and thermometer registers 160° (slightly pink). Remove pork and potato mixture from pan; keep warm.
Add cider, broth, Calvados, salt, and pepper to pan, scraping pan to loosen browned bits. Bring to a boil over high heat, and cook until reduced to 1 cup (about 8 minutes). Remove from heat. Stir in sour cream, stirring with a whisk until well-blended. Reduce heat, and simmer, uncovered, 1 minute. Cut pork into 1/4-inch-thick slices. Arrange 3 ounces pork on each of 6 plates; top each with 1 cup potato mixture and 1/4 cup sour cream sauce.
Note: For an alcohol-free version, simply increase the apple cider to 2 cups and omit the Calvados.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Excellent dish! I just made this great fall-flavored dish this week and we absolutely enjoyed the final result. My husband is not a big fan of fruit and savory, but loved this meal so it's a keeper for us! Super easy to make and hearty, this dish delivers. I did have to cook my pork roast with veggies & apples ~15-20 min longer than the recipe indicated to be sure they were done (I also covered the dish for the extra cook time to help it along), and to thicken my sauce, I added ~1 tbsp of cornstarch in the last 2-3 minutes of the boil stage. I also subsituted Evan Williams' Apple Harvest Whiskey for the Calvados as that's what I had on hand. Otherwise, I made as directed and served with roasted asparagus. We will absolutely make this one again and again; enjoy!
This was so much more delicious than I anticipated. I did make some changes based on what ingredients I had at hand and to reduce prep time. I used cognac/salignac instead of calvados, pears instead of apples, and fingerling potatoes instead of red potatoes. I cut the pork into tournedos so that I wouldn't have to take so long to bake the whole dish and fried the potato slices before adding pears and onions and putting in the oven for only 17 minutes. The sauce when I tasted it, tasted too sweet, but ended up being an ideal compliment for the pork and potatoes.