Pork Tenderloin with Calvados Sauce

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Pork Tenderloin with Calvados Sauce recipe

photo by:kraft

This was awesome!! I didn't use the brandy but it still was great!

posted by

france7877

on 4/19/2009

time

prep:

10 min

total:

40 min

servings

total:

4 servings

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What You Need

pork tenderloin (1 lb.)

pkt. SHAKE 'N BAKE Chicken Coating Mix

medium apple, sliced

small onion, chopped

cup mushrooms, sliced

Tbsp. butter

1/2

cup beef broth

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Tbsp. Calvados apple brandy

Make It

PREHEAT oven to 400°F. Coat pork with coating mix as directed on package. Place in shallow roasting pan. Bake 30 minutes or until cooked through (165°F).

MEANWHILE, cook and stir apples, onions and mushrooms in butter in medium saucepan on medium heat until tender. Add broth and cream cheese; cook until cream cheese is completely melted, stirring frequently. Stir in brandy; cook until heated through.

CUT pork into slices. Serve topped with the sauce.

Kraft Kitchens Tips

Serving Suggestion

Serve this rich sauce on special occasions. Be sure to balance each serving of this tasty entree with a serving of hot steamed vegetables and a whole wheat roll.

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Bev180

posted:10/5/2004

Very easy to make; quite good. I sprinkled the meat with olive oil before coating with Shake 'N Bake; it kept the meat very moist. Also, I could not find Calvados apply brandy, so added pureed apple to the brandy we had in the house. I used a meat thermometer and took it out of the oven before it reached 165. It sliced nicely after ten minutes on the counter.

carma1

posted:9/29/2004

The pork would be overcooked at 165 degrees F. I even went a little lower than the USDA recommendation of final internal temperatute of 160 degrees F. and cooked my tenderloin to 150 degrees F, so it only cooked for about 12-15 minutes.

william tomany

posted:9/29/2004

Very good and easy to prepare