Pork Tenderloin with Calvados Sauce

4.2
(16) 12 Reviews
Prep Time
10
min.
Total Time
40
min.
Servings

4 servings

When life hands you a bottle of Calvados apple brandy…use a couple of tablespoons to make pork tenderloin with a rich, creamy sauce.

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What You Need

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Make It

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  • 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.
Please use alcohol responsibly.

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.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 430
% Daily Value
Total fat 21g
Saturated fat 11g
Cholesterol 110mg
Sodium 740mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 9g
Protein 28g
   
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lbrodnax01 |

    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 |

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

  • tangerinetrees |

    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!!!!

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