Pork Normande for One
Submitted by christiona
Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.
YIELD
1 ServingPREP
25 minCOOK
30 minREADY
1 hrsPork Normande is a classic French dish from Normandy, a region famous for its apples, cream, and Calvados brandy. This scaled-down version for a solo dinner keeps all the traditional flavors but works in a single small skillet with minimal waste.
Pork tenderloin slices get browned in butter, then set aside while onion and a cored, sliced apple cook in the same pan. A teaspoon of flour thickens the apple juice and water into a light sauce, and everything simmers together for 30 minutes until the pork is fork-tender and the apples have melted into the sauce.
The brandy and yogurt finish is where Normande character really comes through. Traditional recipes use cream and Calvados. This version uses plain yogurt for a lighter, tangier result and regular brandy as a more accessible stand-in. Stirred into the hot sauce off the heat, the yogurt adds a silky richness without curdling.
Chef Tips
- Brown the pork slowly over medium heat. Rushing with high heat toughens the outside before the inside has time to color.
- Use a tart, firm apple like Granny Smith. Soft or sweet apples dissolve completely instead of holding some shape in the sauce.
- Stir the yogurt in off the heat. Adding it to a boiling sauce causes it to curdle and separate.
- The brandy is optional but makes a real difference. Even two teaspoons adds a warm, fruity depth to the sauce.
Variations
- Use Calvados (apple brandy) instead of regular brandy for a fully authentic Normandy experience.
- Substitute heavy cream for the yogurt for a richer, more traditional sauce.
Ingredients
Directions
Heat butter or margarine in a small heavy skillet over medium heat. Add pork tenderloin (or small cubes of pork roast) and brown slowly. Lift out and set aside. Add onion to pan and stir over medium-low heat 3 minutes. Slice apple into pan and stir 2 minutes. Sprinkle in flour and stir to blend. Remove pan from heat and stir in apple juice, water, stock mix, salt and pepper. Return to heat and stir until boiling, slightly thickened and smooth. Return meat to pan, cover and simmer 30 min, turning once or until meat is fork tender. Put meat on hot serving plate and stir brandy and yogurt into saluce in skillet. Pour over meat.
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