Pork Normandy

Recipe Provided By: Ben Dubow from Bistro on Main in Manchester


14 oz pork flat iron or tenderloin

salt and pepper

3/4 cup heavy cream

1/4 cup apple cider

1 tablespoon Dijon mustard or whole grain mustard

1/2 apple sliced

pinch of cinnamon


Heat saute pan to medium high heat. add saute oil and allow to heat until it shimmers. meanwhile season pork liberally with salt and pepper.

When pan is hot but oil is not yet smoking place pork in the pan and saute until medium rare and golden brown on all sides. finish cooking in oven if necessary

Remove pork from pan.  Deglaze with apple brandy, apple cider, apples and heavy cream. add mustard, cinnamon, and salt and pepper

Reduce sauce until nape, that is will coat the back of the spoon

Turn off heat. return pork to pan and turn to coat. allow pork to come to temperature you want to serve it at (chef recommends medium rare to medium)

Slice pork cover sauce and apples serve with choice of sides.

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