Pork Tenderloin with Brown Clamshell Mushrooms and Calvados
- 1 ½ pounds pork tenderloin
- 2-3 tablespoons light vegetable oil – grapeseed is excellent
- ½ cup chopped leek
- 4 ounces Brown Clamshell™ mushrooms, separated into single stems
- ½ cup green apple, peeled and finely diced
- 3 Tablespoons butter
- ¼ cup Calvados
- ½ cup low-sodium stock
- Three large leaves fresh sage, cut in fine slivers
- Trim the fat and silverskin from the tenderloin, Cut on the diagonal and pound very lightly. Ideally you will have eight pieces, one large and one small for each person. Set aside.
- Sauté the leek, apples and mushrooms all together in the butter over medium low heat. Cook until apples begin to soften. Add Calvados and raise heat to high. When the brandy has almost evaporated add the chicken stock and fresh sage. Simmer and season to taste with salt and pepper. Set aside while you sauté the tenderloins.
- Lightly season the pork tenderloin pieces with salt and pepper and dredge with flour, shaking off all excess. Sauté over medium heat in the vegetable oil for 2-3 minutes per side. Hold cooked pieces in a warm oven until all the pork is done, then plate and spoon the mushroom sauce on top. Garnish if desired with additional leaves of fresh sage.
- Calvados is French apple brandy made in the Normandy region, a famous apple growing area. If you want to buy American, Laird’s Applejack has a fine pedigree, but don’t use the cheap substitutes. You want apple brandy, not apple-flavored brandy.