Main dishes

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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lbrodnax01

posted:12/30/2010

I have made this dish several times & its is always a hit. I substituted cognac & old-fashioned apple cider for the calvados. I would recommend Granny Smith or a similar tangy apple for best results.

france7877

posted:4/19/2009

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

tangerinetrees

posted:11/29/2008

This recipe is FABULOUS!!! The 1st time I made it, I followed the recipe exactly and everyone loved it! Now I use 1 apple, 1 pear, 1 "brick" of cream cheese and a whole can of beef broth for more sause. I also substitute chicken for the pork ~ and may daughters BEG me to make it! I would give this 5 STARS if I could!!!!

a cook

posted:9/23/2007

Ok - so the picture does not match the recipe, but it was still delicious. The mushroom/apple gravy was a wonderful compliment to the pork. Yum

ssalata91

posted:8/29/2007

Already made this once before sooooooooooo easy! ..and I didn't even use the brandy!!! MAN O MAN O love this recipe!!!

fran_v

posted:11/13/2006

Great easy recipe for entertaining. For dinner party of 13, used six pounds of pork tenderloin and quadrupled sauce. Could not find Calvados Apple Brandy, so reduced apple juice until thick and added it with regular brandy. Many compliments on entree.

Stina232

posted:10/8/2006

Delicious! Fancy but not too difficult for Monday thru Friday.

elks2755

posted:4/9/2006

I have my family rate these recipes on a 1-10 scale, this was rated a 9.9 and a 10... it was outstanding. I live in a small town so I could not find any Calvados apple brandy, I used Applejack its the only one the liquor store had. This is absolutely out of this world. I will make this again. Thanks and keep those recipes coming... love it !!

mkoprowski

posted:3/9/2006

a cook

posted:10/5/2004

I agree with Carmal - I only cook my pork to about 150 too. I let it sit for 15 minutes b/4 carving (the meat will continue to cook) One thing for sure pork and apples were made for each other.