Blessed with a hint of sweetness from the apples and onions in the sauce, this moist, tender pork is special enough for company.
- Portion size 6 servings
Peel, core and cut apples into 1/2-inch (1 cm) thick slices; toss with lemon juice. Set aside.
Combine 1 tbsp (15 mL) of the oil, sage, savory, salt and pepper; rub over pork. Heat remaining oil in large skillet over medium-high heat; brown pork all over, about 5 minutes. Transfer to rimmed baking sheet; roast in 375°F (190°C) oven for 20 minutes or just until pink inside and juices run clear when pork is pierced. Transfer to board; tent with foil and let stand for 5 minutes before slicing.
Meanwhile, in skillet, melt butter over medium heat; cook onions for about 10 minutes or until very soft. Add apples, garlic and sugar; cook for about 5 minutes or until tender-crisp. Transfer to bowl.
Add stock and Calvados to skillet; cook over medium-high heat, stirring to scrape up brown bits from bottom of pan, for about 5 minutes or until liquid is reduced to 3/4 cup (175 mL). Return apple mixture to pan; simmer until well glazed. Serve with pork.
Nutritional facts <b>Per serving:</b> about
- Protein 26 g
- Calories 245.0
- Total fat 10 g
- Total carbohydrate 12 g