Comfort and Elegance on a Plate: Delia Smith’s Normandy Pork Recipe
I stumbled upon this gem of a recipe, Delia Smith’s Normandy Pork, through a cherished family connection. My mother, who mastered this dish during our time living in England, passed it down to me. It quickly became a beloved staple in our household, perfect for both casual family dinners and impressing guests. Today, I’m thrilled to share my take on this classic, which is both a nod to my family’s culinary journey and a testament to the timeless appeal of hearty, comforting meals.
Why You’ll Be Glad To Try This Recipe
Trying Delia Smith’s Normandy Pork recipe will be a decision you’ll be glad to have made, and here are several compelling reasons why:
Unforgettable Flavor Profile: The unique combination of tender pork, sweet apples, and the rich, slightly tangy taste of hard apple cider creates a flavor profile that’s both comforting and sophisticated. It’s a dish that promises to leave a lasting impression on your palate.
Versatility for Any Occasion: Whether you’re hosting a formal dinner party or simply want to treat your family to a special meal, this dish fits the bill. Its elegant presentation and rich flavors are sure to elevate any dining experience.
Ease of Preparation: Despite its luxurious taste and appearance, this recipe is surprisingly straightforward and manageable, even for those with a modest level of cooking experience. It’s a great way to introduce yourself to cooking with pork tenderloin or to experiment with incorporating fruit into savory dishes.
Comfort Food at Its Best: There’s something inherently comforting about the combination of pork, apples, and cream. This dish serves as a warm hug on a plate, perfect for cozy evenings in or to bring a sense of warmth to the colder months.
Opportunity to Impress: This recipe is a showstopper, capable of impressing even the most discerning guests. It’s an excellent way to showcase your culinary skills and to offer something a bit different from the usual fare.
Healthful Attributes: With the right balance of protein, fat, and carbs, this dish can fit well into a balanced diet. You have the option to adjust ingredients, such as substituting the heavy cream for a lighter alternative, to suit your dietary preferences.
A Taste of Tradition with a Twist: While deeply rooted in traditional cooking, this recipe offers room for personalization. You can play with the type of apples or the cider you use, allowing you to tweak the recipe slightly each time you make it, ensuring it never gets old.
How To Make Delia Smith Normandy Pork Recipe Overview
The Normandy Pork recipe combines the soft pork tenderloin with sweet apples, enhanced by the rich flavour of strong apple cider and creamy heavy cream. This recipe takes about 1 hour to prepare and cook, resulting in a dish that serves approximately 6 people. It’s an ideal choice for a cozy dinner party or a special family meal. The blend of flavors and textures, from the soft onions and apples to the rich sauce, makes every bite a delightful experience.
Ingredients
- Butter: 2 tablespoons
Adds a rich, creamy base to sauté the onions and apples, enhancing their natural flavors. - Pork Tenderloin: 2 pounds
The star of the dish, pork tenderloin is lean yet tender, providing a perfect canvas for the sauce. - Onions: 2 medium, thinly sliced
Onions add a sweet depth of flavor once caramelized, serving as a savory contrast to the apples. - Sweet Apples: 2 large, peeled, cored, and thinly sliced
Their natural sweetness complements the savory pork and onions, adding a hint of autumn to the dish. - All-Purpose Flour: 2 tablespoons
Helps to thicken the sauce, ensuring it clings beautifully to the pork and accompaniments. - Chicken Stock: 10 ounces
Adds moisture and a rich base for the sauce, deepening the overall flavor profile of the dish. - Hard Apple Cider: 8 fluid ounces
Introduces a unique, slightly tangy apple flavor that enhances the pork and melds wonderfully with the sweetness of the apples. - Salt and Pepper: to taste
Crucial for seasoning, they enhance the inherent flavours of the ingredients. - Heavy Cream: 4 tablespoons
Brings a luxurious, silky finish to the sauce, balancing the tanginess of the cider and enriching the dish’s overall texture.
Instructions
- Prepare the Pork: Season the pork tenderloins with salt and pepper. In a large skillet, melt 1 tablespoon of butter. Add the pork tenderloins and brown them on all sides, about 7-10 minutes total. Take off the pork from the skillet and place it to the side.
- Cook the Onions and Apples: In the same skillet, add the remaining tablespoon of butter. Add the sliced onions and cook until they start to soften about 5 minutes. Add the sliced apples and continue cooking for another 5 minutes, or until the apples begin to soften.
- Make the Sauce: Sprinkle the flour over the onions and apples, stirring to coat. Gradually stir in the chicken stock and hard apple cider, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Combine and Cook: Return the browned pork tenderloins to the skillet, nestling them into the onion and apple mixture. Cover and simmer gently for about 25 minutes, or until the pork is cooked through and tender.
- Finish the Dish: Take the skillet off the heat. Take the pork tenderloins out and let them rest for a few minutes before slicing. Stir the heavy cream into the sauce in the skillet, adjusting the seasoning with salt and pepper if needed. Slice the pork and serve it with the creamy onion and apple sauce drizzled over the top.
Nutritional Value
Calories: Approximately 350 per serving.
Protein: 25g
Fat: 15g (Saturated Fat: 7g)
Carbohydrates: 15g
Fiber: 2g
Sugar: 10g
Also Read: Delia’s Comforting Carrot and Coriander Soup
FAQs
Can I substitute the hard apple cider?
Yes, you can swap the hard apple cider if needed. Regular apple cider or apple juice works well as a non-alcoholic option. They make the dish sweeter and less complex but still tasty. Another choice is chicken or vegetable broth. It changes the flavor a bit but keeps the dish delicious. Just pick what suits your taste or what you have on hand. Each substitute brings its own unique touch to the dish, making it versatile and adaptable to different preferences.
What’s the best way to ensure the pork is tender?
To keep the pork tender, don’t overcook it. Use a meat thermometer to check. The ideal temp is 145°F for medium-rare. Let the pork rest after cooking. This helps it stay juicy. Cook it on a medium heat, not too high. High heat can make it tough. Also, cutting it against the grain after resting makes it more tender to eat. These tips help keep your pork tender and delicious every time you make it.
Can I use a different type of apple?
Yes, you can use different types of apples. Each kind brings its flavor. Sweet apples like Fuji or Honeycrisp make the dish sweeter. Tart apples like Granny Smith add a bit of tang. It’s fun to try different ones and see what you like best. Just make sure they are firm so they don’t get too mushy when cooked. Mixing types can also be interesting. It adds more depth to the flavor. So, feel free to experiment and enjoy!
Can I use pork chops instead of tenderloin?
Yes, you can use pork chops instead of tenderloin. Just remember, pork chops might be thicker or thinner than tenderloin. This means you might need to adjust the cooking time. Thicker chops take longer to cook. Make sure to check they’re cooked through. A meat thermometer is handy here too. Aim for an internal temperature of 145°F. Pork chops can make the dish a bit different but still very tasty. It’s a good way to try a new twist on the recipe.
Is it necessary to peel the apples?
No, it’s not necessary to peel the apples. If you’re short on time or like a bit more texture, leave the skins on. The skins add color and a bit of extra fiber. Just wash the apples well before slicing. Some people prefer peeled apples for a smoother sauce. It’s all about your preference. Try both ways to see what you like. Either way, the apples add a sweet touch to the dish, making it delicious.
Conclusion
Delia Smith’s Normandy Pork is more than just a recipe; it’s a celebration of flavors and a testament to the joy of cooking for loved ones. This dish, with its rich history and familial ties, showcases the beautiful simplicity of combining good ingredients to create something truly memorable. Whether you’re gathering around the table for a special occasion or simply looking to elevate your weeknight dinner routine, this recipe promises warmth, comfort, and satisfaction. Enjoy the process and the delicious results!
Delia Smith Normandy Pork Recipe
- Butter: 2 tablespoons Adds a rich (creamy base to sauté the onions and apples, enhancing their natural flavors.)
- Pork Tenderloin: 2 pounds The star of the dish (pork tenderloin is lean yet tender, providing a perfect canvas for the sauce.)
- Onions: 2 medium (thinly sliced Onions add a sweet depth of flavor once caramelized, serving as a savory contrast to the apples.)
- Sweet Apples: 2 large (peeled, cored, and thinly sliced Their natural sweetness complements the savory pork and onions, adding a hint of autumn to the dish.)
- All-Purpose Flour: 2 tablespoons Helps to thicken the sauce (ensuring it clings beautifully to the pork and accompaniments.)
- Chicken Stock: 10 ounces Adds moisture and a rich base for the sauce (deepening the overall flavor profile of the dish.)
- Hard Apple Cider: 8 fluid ounces Introduces a unique (slightly tangy apple flavor that enhances the pork and melds wonderfully with the sweetness of the apples.)
- Salt and Pepper: to taste Crucial for seasoning (they enhance the inherent flavours of the ingredients.)
- Heavy Cream: 4 tablespoons Brings a luxurious (silky finish to the sauce, balancing the tanginess of the cider and enriching the dish’s overall texture.)
Prepare the Pork: Season the pork tenderloins with salt and pepper. In a large skillet, melt 1 tablespoon of butter. Add the pork tenderloins and brown them on all sides, about 7-10 minutes total. Take off the pork from the skillet and place it to the side.
Cook the Onions and Apples: In the same skillet, add the remaining tablespoon of butter. Add the sliced onions and cook until they start to soften about 5 minutes. Add the sliced apples and continue cooking for another 5 minutes, or until the apples begin to soften.
Make the Sauce: Sprinkle the flour over the onions and apples, stirring to coat. Gradually stir in the chicken stock and hard apple cider, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Combine and Cook: Return the browned pork tenderloins to the skillet, nestling them into the onion and apple mixture. Cover and simmer gently for about 25 minutes, or until the pork is cooked through and tender.
Finish the Dish: Take the skillet off the heat. Take the pork tenderloins out and let them rest for a few minutes before slicing. Stir the heavy cream into the sauce in the skillet, adjusting the seasoning with salt and pepper if needed. Slice the pork and serve it with the creamy onion and apple sauce drizzled over the top.
About author
Leave a reply