On this very day, in any one of those little coastal villages with the allied flags flying from every window in celebrations, you can be sure the restaurants and the little mom and pop cafes are serving dishes that are deliciously full of salted butter and cream from Normandy and cognac. Would you have it any other way? I know I wouldn’t, just ask my doctor. Bottles of Calvados, that regional apple-based spirit that fires up the tummy and cider (cidre bouché) would be ever-present at each table. Of course, stopping mid-way through the meal for “un petit calva” that’s needed for a “trous Normand” and honor all those past and present would be judicially observed.
So once my head was firmly situated towards the west coast of France, it was only a matter of time for me to put pen to paper and suggest a great little recipe. Nothing to dramatic but maybe it will help take you back, vicariously if nothing else, to the beautiful coastline of Normandy and in some small way help to remember those brave lads who came before you seventy years ago.
Filet de Porc à la Normande
Ingredients
1/2 teaspoon dried sage
sea salt
cracked pepper
2 pork tenderloin from the corner butcher shop
1 tablespoon olive oil
1/2 cup local onions, thinly sliced
1 tart Normandy apple, peel, core; slice thin
1/2 cup chicken stock (ready-made or store)
1/2 cup apple cider
2 tablespoons Calvados or 2 tablespoons brandy (I suggest the former)
2 teaspoons Dijon mustard
1 pinch ground ginger
1/4 cup heavy cream fresh from the farm
Directions
Heat oven to 400 degrees.Rub sage, salt and pepper into the tenderloins.Heat oil in skillet over high heat.
Sear tenderloins until browned.
Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees. Serve yourself one glass of chilled white wine.
Remove meat and let rest.
Add more oil to skillet (if needed) and saute onions until soft.
Add the apples to the skillet and cook for an additional 2 minutes.
Add stock, cider, Calvados, mustard, and ginger – deglaze the skillet.
Simmer liquid until it reduces by about half.
Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
Serve sliced tenderloin with the sauce spooned over it.
Serving suggestions: May I suggest you add a tossed green salad (never-ever an iceberg or you will be banned!) I would suggest a selection of cheeses (think: Camembert, Pont l’Eveque) and maybe a nice apple tart. After dinner, present a selection of liqueurs and eau-de-vie with the coffee.
Now about those wines (cidre et calva)
Domaine Dupont Cider– Louis Dupont Family Estate
Domain BORDATTO – Pascale Bixintxo APHAULE
l’Hermitage Cidre du Perche- Nathalie ; Dominique Plessis
Berneroy XO Calvados
Morin Calvados
Berneroy VSOP Calvados