MENU Member Login
MENU
On the waterfront in Downtown Toronto since 1894 From novice to old salt, there is a place for everyone at National Yacht Club.
Blog
The One-Skillet Meal Collection: Pork Normandy
April 9th, 2012 @ 09:58 AM EST by admin

The One-Skillet Meal Collection:

In number 2 of this series, let’s prepare Tenderloin of Pork “Normandy”.

What you will need:

2 Large apples (cored, pared & sliced… use Cortland, Northern Spy or Ida Reds)
¼ C. butter
½ C. all purpose flour (un-sifted)
¼ C. fresh lemon juice
½ C. apple cider (or apple juice)
1 lb. pork tenderloin (cubed)
1 C. 35% whipping cream
1 tsp bouillon powder (chicken)

These easy steps:

In a bowl, combine apple slices and lemon juice. In a separate bowl, coat tenderloin chunks with flour.

In a large heavy-bottomed skillet, brown the floured pork chunks in butter on a medium high heat… don’t burn the butter! Once browned, remove and set aside.

Add the apple mixture and cider to the hot skillet, scraping the “fond” (the deposit of caramelized bits on the bottom of the pan left behind from the browned meat) with a wooden spoon. Continue to cook on medium high while stirring… about 3 minutes.

Add bouillon and slowly add cream in a steady pour while continuing to stir constantly. Add reserved meat and its juices. Reduce heat to low and simmer uncovered and undisturbed for 8-10 minutes until tender.

Allow setting off the heat for a few minutes before serving.

 

About the main ingredient:

Pork tenderloin is lean, tender, and boneless, so it commands a high price but is offered on sale almost weekly at various large grocery chains and can be frozen for later use. It’s delicious roasted, grilled, or broiled as long as you don’t overcook it! Tenderloins are usually sold in pairs, and sometimes cut up into tenderloin pieces.  If there’s a silver membrane on the tenderloin, remove it before cooking… again, just ask your friendly butchers.

Pairing:

Black Prince Cabernet Franc Reserve 2008, Prince Edward County offered at the LCBO for $15.95 was made with 100% county fruit. The nose is of roasted red peppers and Bing cherries with a subtle earthiness… perfect with pork tenderloin. The winery, opened in 2003, is based on a four-hectare Picton vineyard that grows Chardonnay, Cab Franc and some hybrids. In 2009, they launched Chardonnay Terroir – the first County wine aged in County-grown and coopered oak barrels.

Hints and tips:

In our previous issue, we discussed cutting up your own poultry to save money. Poultry shears are scissors that are designed specifically to be able to cut through bone, chicken skin, and other tough materials. In addition to being used on poultry, they can be utilized as general kitchen shears, and they are suited to a wide variety of heavy-duty kitchen tasks. The ideal material for poultry shears is carbon steel, which holds an edge well and remains extremely durable, although it is also possible to find shears made from stainless metal. It’s not uncommon to find serrations or notches on one blade to grip the meat while it is cut. While not an essential kitchen tool, poultry shears are extremely useful to have around, especially if you plan to hack apart any whole chickens.

 

Damon G. Beggs
sparrow_nyc@sympatico.ca
Damon is owner of CATERWAITER Event Catering & Service Staff located in downtown Toronto.