PORK TENDERLOIN WITH CALVADOS SAUCE AND DRIED FRUIT COMPOTE

Pork Tenderloin with Calvados Sauce and Dried Fruit Compote image

Provided by Joe Gannon

Yield Makes 6 servings

Number Of Ingredients 8

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2 3/4- to 1-pound pork tenderloins
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 shallots, chopped
1 cup whipping cream
1/2 cup canned low-salt chicken broth
2 tablespoons Calvados (apple brandy) or brandy
Dried Fruit Compote

Steps:

Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes. Season sauce with salt and pepper. Divide medallions among 6 plates. Top with sauce; serve with compote.