Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pork tenderloin, trimmed, 1 ts Sugar
-cut into 1-inch-thick 2 Large shallots, chopped
-slices 1 tb Chopped fresh thyme OR
5 tb Butter 1 ts Dried thyme
4 md Golden Delicious apples 1/4 c Calvados or other apple
-(about 1 1/2 lb), peeled, -brandy
-cored, sliced 1/3 inch 1 c Whipping cream
-thick 1/4 c Apple cider

Place pork slices between plastic wrap. Using mallet, pound pork
slices to 1/4 inch thickness (Can be prepared 4 hours ahead. Cover
tightly and refrigerate.)

Melt 2 tablespoons butter in heavy large skillet over medium-high
heat. Add apples and sugar to skillet and saute until golden brown,
about 6 minutes. Set aside.

Melt 2 tablespoons butter in another heavy large skillet over high
heat. Season pork with salt and pepper. Add pork to skillet and
saute until just cooked through, about 2 minutes per side. Transfer
to plate; keep warm.

Melt 1 tablespoon butter in same skillet over medium heat. Add
shallots and thyme and saute 2 minutes. Add Calvados and boil unti
reduced to glaze, scraping up any browned bits. Stir in cream and
cider; boil until mixture thickens to sauce consistency, about 3
minutes. Season with salt and pepper.

Reheat apples, if necessary. Arrange a frew pork slices on each
plate. Spoon sauce over. Top generously with sauteed apple slices
and serve.

From the Normandy region of France Bon Appetit/May 94 Typed by Didi
Pahl

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