Best Mesquite Pork Loin Normandy Recipes

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NORMANDY PORK TENDERLOIN



Normandy Pork Tenderloin image

A wonderful way of serving pork tenderloin. If you don't have Calvados or Brandy you and replace that with more cider.

Provided by ALH7401

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 teaspoon dried sage
salt
pepper
2 pork tenderloin, trim fat and skin
1 tablespoon olive oil
1/2 cup onion, thinly sliced
1 tart apple, peel, core, & slice thin
1/2 cup chicken stock
1/2 cup apple cider
2 tablespoons calvados or 2 tablespoons brandy
2 teaspoons Dijon mustard
1 pinch ground ginger
1/4 cup heavy cream

Steps:

  • Heat oven to 400 degrees.
  • Rub sage, salt and pepper into the tenderloins.
  • Heat oil in skillet over high heat.
  • Sear tenderloins until browned.
  • Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
  • Remove meat and let rest.
  • Add more oil to skillet (if needed) and saute onions until soft.
  • Add the apples to the skillet and cook for an additional 2 minutes.
  • Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
  • Simmer liquid until it reduces by about half.
  • Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
  • Serve sliced tenderloin with the sauce spooned over it.

MESQUITE ROASTED PORK LOIN



Mesquite Roasted Pork Loin image

Tender juicy pork loin seasoned with mesquite and spices, it's a roast that will please everyone at the table

Provided by Cheryl Culver

Categories     Marinades

Number Of Ingredients 19

FOR THE ROAST
4 lb pork loin roast
1 Tbsp mesquite seasoning or a little more as needed
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground allspice
1 Tbsp sugar
1 Tbsp olive oil
salt and pepper as you like
8 small sprigs of parsley
FOR THE SAUCE:
2 Tbsp butter
1 medium onion, diced
1 c apple juice
1/2 c sherry
1 Tbsp cornstarch
1 Tbsp dry mustard powder
1/.2 tsp salt
1/8-1/.2 tsp black pepper as much as you like

Steps:

  • 1. Directions Rinse pork loin to remove residue and pat dry with paper towels. Rub with the mesquite seasoning. Then combine the ground cloves, cinnamon, allspice and sugar and rub onto pork as well. Let sit refrigerated for at least 2 hours or over night.
  • 2. Preheat oven to 350 degrees F. Heat oil over medium-high heat in a large saute pan with oven safe handles. Sear pork loin on all sides quickly and then move to roast in oven until fork-tender, about 1 hour and 15 minutes. Remove from oven, transfer pork loin to a cutting board, and let rest 5 minutes.
  • 3. In the last 30 minutes of the cooking time for the pork loin make the sauce. Melt the butter over medium heat in a large saute pan with a cover. Add the onion and saute until it becomes translucent. Add the apple juice and pour the sherry over, cover and let cook about 10 to 15 minutes. Whisk the cornstarch into the pan along with mustard powder, salt and pepper. Let cook for a few minutes to let flavors blend, then remove from heat, adjust salt and pepper as needed, and keep covered in a warm place. Slice pork loin down and transfer to a serving dish. Spoon sauce over the meat and garnish with parsley sprigs(if you have some)

PORK NORMANDY



Pork Normandy image

I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.

Provided by Tiffany Curtis

Categories     World Cuisine Recipes     European     French

Time 1h20m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 ½ pounds pork tenderloin
1 medium onion, thinly sliced
1 large sweet apple - peeled, cored and thinly sliced
1 tablespoon all-purpose flour
5 ounces chicken stock
⅓ (12 fluid ounce) bottle hard apple cider
salt and pepper to taste
2 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
  • Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
  • In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
  • Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
  • Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 9 g, Cholesterol 72.3 mg, Fat 8.4 g, Fiber 1.2 g, Protein 20.7 g, SaturatedFat 3.8 g, Sodium 175 mg, Sugar 5.8 g

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