Normandy pork was the second dish I cooked at the Edinburgh New Town Cookery School. It’s quite similar to the pork in creamy leek sauce that I blogged a while back except a bit richer.
Ingredients (serves 4)
500g pork tenderloin
85mls double cream
1 eating apple
1tsp caster sugar
1. Slice the loin into discs, cover with cling film and flatten out. Dip each slice into seasoned flour and shake off excess.
2. Heat two thirds of the butter in a pan until foaming and fry the pork until brown and cooked through. Pop them into an ovenproof dish in the oven on a low heat to keep warm.
3. Dice your shallots and add to the pan to soften. Pour in the cider and boil until it has been reduced by half. Add the cream and bring to the boil. Season to taste and then pour over the pork.
4. Melt the remaining butter in a frying pan and add the sugar. Slice your apple and fry until caramelised. Serve the pork dish with a few slices of apple laid across the top.
You can find more cookery classes at the Edinburgh New Town Cookery School here.