Calvados-Braised Pork Tenderloin Roast
with Peppered Apple and Onion Gravy

Calvados-Braised Pork Tenderloin Roast

Yield: 6 to 8 servings



  • 2 (12-ounce) pork tenderloins
  • 1/2 cup all-purpose flour
  • 2 teaspoons Alpine Touch All-Purpose Seasoning*
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 medium shallots, peeled and finely minced
  • 1/3 cup Calvados (apple brandy) or apple cider
  • 2 sprigs fresh thyme
  • 1/4 cup apple cider

Apple and Onion Gravy

  • 2 tablespoons unsalted butter
  • 1 large Granny Smith or Pippin apple, peeled, cored and chopped
  • 1 small, sweet white onion, peeled and chopped
  • 1/4 to 1/2 teaspoon freshly ground black pepper
  • 1 cup chicken broth
  • 4 sprigs fresh thyme
  • 2 tablespoons Calvados (apple brandy) or apple cider
  • 1 tablespoon cold water
  • 1 tablespoon cornstarch
  • 1/4 cup heavy whipping cream
  • Salt (optional)


  1. Heat oven to 425 degrees F.


  1. Combine flour and all-purpose seasoning in pie plate. Coat tenderloins with flour mixture; shake off excess flour and set aside.
  2. Melt 1 tablespoon oil in Dutch oven or large, heavy oven-safe skillet**, sear pork over medium-high heat for 2 to 3 minutes or until all sides are lightly brown.
  3. Transfer tenderloin to a platter.
  4. Repeat with remaining oil and tenderloin. Set tenderloins aside.

Apple and Onion Gravy

  1. Return pan or skillet to medium heat. Add butter and shallots; cook for one minute until shallots are fragrant.
  2. Remove pan or skillet from heat; stir in Calvados and add thyme.
  3. Return pan or skillet to heat. Bring to a boil, reduce heat to medium and simmer for two minutes.
  4. Remove from heat and stir in 1/4 cup apple cider.
  5. Return pork to pan or skillet (turning a couple of times to glaze with Calvados mixture) and roast, uncovered, for 20 to 25 minutes or until the internal temperature of the pork reaches 155 degrees F. While cooking, turn the tenderloins a couple of times to ensure even roasting.
  6. Transfer to a heated platter and tent with foil.
  7. Place Dutch oven or skillet back onto stovetop over medium heat and melt butter. Add apples and onion, scraping off browned bits from the bottom of the pan. Sprinkle with pepper and cook for 5 minutes, stirring occasionally.
  8. Spoon onto a plate and once again return pan or skillet to stove.
  9. Add chicken stock and bring to a boil along with thyme and Calvados. Cook for 3 to 4 minutes until reduced by a third or to 2/3 cup. Remove thyme.
  10. Mix together with the water and cornstarch and slowly whisk into gravy.
  11. Slowly stir in cream; cook and stir over medium-low heat for 1 minute.
  12. Add apple/onion mixture; cook and stir for 1 minute more.
  13. Season with salt and pepper or additional seasoning salt, if desired.


* Or substitute 1 1/2 teaspoons onion salt plus 1/2 teaspoon garlic-pepper blend for the 2 teaspoons Alpine Touch All-Purpose Seasoning.

** If you do not have a Dutch oven or oven-safe skillet, sear the tenderloin in a large heavy skillet, then transfer the tenderloin to a baking pan.