icon Pork Roast with Caramelized Apples and Red Cabbage with Chestnuts

This is a delightful dish for Christmas or any cold winter evening.


Pork Roast
  • 2 lbs of pork tenderloin
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoons unsalted butter
  • 1 red onion, halved lengthwise and thinly sliced
  • 2 apples, peered, cored, sliced in 1/2 inch slices
  • 1/2 cup chicken broth
  • 3/4 cup apple cider
  • 1/2 cup Calvados for flaming
  • 1 tablespoon all-purpose flour
  • 1/3 cup whipping cream
  • salt and pepper
Caramelized Apple Slices
  • 2 tablespoons unsalted butter
  • 2 firm apples, unpeeled, cut in 3/8-inch slices
  • 2 tablespoon brown sugar
  • 1/4 cup Calvados

Caramelized apples slices


  1. Preheat over to 350F (175c). Heat oil and butter in a large overnproof dish (i.e. Dutch oven). Brown pork on all sides over medium-high heat. Remove meat. Add onions and cook until soft but not browned. Add apples slices and cook until golden brown.
  2. Return meat into dish and flame with Calvados. Ladle flaming sauce over meat until flames die down. Remove meat again.
  3. Stir flour into liquid in the dish. Add chicken stock, salt, pepper and brong to a boil. Return meat into dish, cover, put in the oven and cook for about 1.5 hours, stirring occassionally. Meat can be prepared a day ahead of time and refigerated. Reheat in a 350F (175c) oven.
  4. Remove pork from dish, cover with aluminum foil and keep warm. Strain the sauce into a medium saucepan, pressing to purée the apples. Alternatively, purée in a blender. Boil sauce until thick enough to coat a spoon. Add cream, bring to a boil and taste for seasonings. Add salt and freshly ground pepper as needed.
  5. Prepare caramelized apples slices. Heat butter in skillet. Coat apple slices in sugar on both sides and cook in hot butter on both sides over high heat for 4-5 minutes. Turn apples over and flambé with Calvados. Cook 4-5 minutes longer. Do not overcook or apples would be mushy
  6. Carve 3/8-inch slices of pork and arrange on plates. Add red cabbage and apples on sides. Spoon sauce over meat.
  7. YIELD: Serves 4


icon Braised Red Cabbage with Chestnuts


  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 red onion, halved lengthwise and thinly sliced
  • 1 head red cabbage, quartered, cored and sliced
  • 1 cup dry red wine
  • 1 teaspoon sugar
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper
  • 1 container peeled chestnuts


  • Preheat oven to 350F (175c). Heat oil and butter in a large pot or Dutch oven over medium heat. Add onions and cook, stirring often, until light golden, 6 to 8 minutes. Add sugar and let caramelize, stirring constantly. Do not allow sugar to burn.
  • Add cabbage, vinegar and wine, salt and pepper. Mix and bring to a simmer. Reduce heat to low, cover and cook until the cabbage is very tender, about 45 minutes. Stir after 15 minutes of cooking and add chestnuts. Stir again after 30 minutes. Remove lid toward end if mixture is too moist. Do not allow to dry out (add wine as necessary).
  • YIELD: Serves 4.
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    Last updated: January 13, 2016