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Normandy Pork Tenderloin
A tender pork tenderloin coated with a velvety cider, cream, mustard, mushroom and chestnut sauce, flavored with thyme and smoked bacon. An autumnal, typically Norman dish, easy to make for 2‑3 people.
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Cost Breakdown
Critical Success Points
- • Brown the pork tenderloin without overcooking
- • Properly deglaze with cider to retrieve the browned bits
- • Incorporate the cream off high heat to avoid curdling
Safety Warnings
- • Handle the hot skillet with oven mitts.
- • Hot cider can splatter; add slowly.
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