Pork Butterfly Steaks Baked In Leek And Apple Brandy Cream Sauce Recipes

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APPLE & LEEK STUFFED PORK TENDERLOIN FROM EATING WELL



Apple & Leek Stuffed Pork Tenderloin from Eating Well image

Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. Our easy method of tying the roast together keeps the filling inside while you brown and roast it. We use applejack, brandy made from apple cider, for depth of flavor in the pan sauce, but you can use 1/2 cup cider if you prefer.

Provided by MoreWithLessMom

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
1 cup leek, rinsed and chopped (white and light green parts only)
1 sweet apple, peeled and chopped (Braeburn, Honeycrisp, Macoun)
1 teaspoon fresh thyme, chopped
1 sprig fresh thyme, chopped
3/4 teaspoon salt, divided
3/4 teaspoon fresh ground pepper, divided
1 -1 1/4 lb pork tenderloin, trimmed
2 garlic cloves, peeled
1/2 cup Applejack or 1/2 cup apple brandy
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons Dijon mustard

Steps:

  • Preheat oven to 450°F.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
  • To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
  • Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
  • Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
  • Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.

PORK FILLET WITH APPLE AND LEEK



Pork Fillet With Apple and Leek image

This meal is really restaurant food, it looks great on the plate with the various colours, smells fantastic, and the taste is wonderful, a classic pork and apple combination done well.

Provided by MellowMel

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

800 g pork fillets
3/4 cup chicken stock
2 medium leeks, sliced thickly
1 garlic clove, crushed
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 medium apples
10 g butter
1 tablespoon brown sugar, extra
400 g baby carrots, trimmed, halved
8 medium yellow pattypan squash, 100g quartered
250 g asparagus, trimmed, coarsely chopped

Steps:

  • Preheat oven to very hot.
  • Place pork, in single layer, in large baking dish, bake, uncovered, in very hot oven about 25 minutes or until pork is browned and cooked as desired. Cover; stand 5 minutes before slicing thickly.
  • Meanwhile, heat half of the stock in medium frying pan, cook leek and garlic, stirring, until leek softens and browns slightly. Add sugar and vinegar; cook, stirring, about 5 minutes or until leek caramelises. Add remaining stock; bring to a boil. Reduce heat; simmer, uncovered,about 5 minutes or until liquid reduced by half. Place leek mixture in medium bowl; cover to keep warm.
  • Peel, core and halve apples; cut into thick slices.
  • Melt butter in same pan; cook apple and extra sugar, stirring, until apple is browned and tender.
  • Boil, steam or microwave carrot, squash and asparagus, separately, until just tender; drain.
  • Serve pork, topped with caramelised apple and sweet and sour leek, on top of the mixed vegetables.

Nutrition Facts : Calories 441.9, Fat 11.5, SaturatedFat 4.5, Cholesterol 132.7, Sodium 281.2, Carbohydrate 38.5, Fiber 5.5, Sugar 25.1, Protein 46.3

ANYTHING BRANDY CREAM SAUCE



Anything Brandy Cream Sauce image

This is yummy (and versatile) sauce to use over steaks, chicken, pork chops, veal, etc. You can even try it on seafood, poached eggs, baked potatoes, or even steamed veggies. A lovely accompaniment to just about any dish.

Provided by 2Bleu

Categories     Sauces

Time 7m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 green onion, finely chopped
1/4 cup chopped mushroom (optional)
1/4 cup broth (chicken beef or veggie depending, or even apple cider)
2 tablespoons brandy
1/2 cup heavy cream
salt and black pepper, to taste (optional)

Steps:

  • Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
  • Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
  • Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

PORK FILLET WITH APPLE AND LEEK SAUCE



Pork Fillet With Apple and Leek Sauce image

Make and share this Pork Fillet With Apple and Leek Sauce recipe from Food.com.

Provided by Dolphin

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

cooking oil
2 pork fillets
2 leeks, washed and sliced
1 garlic clove
1 cup chicken stock
2 tablespoons brown sugar
2 tablespoons white wine vinegar
2 green apples, peeled cored and thickly sliced like pineapple rings
arugula leaf (rocket)
2 sliced carrots, cooked

Steps:

  • Spray a medium frying pan with oil.
  • Cook pork over high heat for 10-15 minutes covered.
  • Add leeks, garlic and 1/2 cup stock to a large frying pan, and bring to boil.
  • Reduce heat and simmer on medium heat 5-7 minutes or until liquid has reduced by half.
  • Stir in sugar and vinegar for 1 minute.
  • Add apple and cook on high heat until caramelized.
  • Stir in remaining stock and reduce heat.
  • Simmer for 3-5 minutes to thicken sauce.
  • Slice pork thickly, top with apple and leek.
  • Serve on rocket leaves with carrots.

Nutrition Facts : Calories 199.9, Fat 3.2, SaturatedFat 1, Cholesterol 33.3, Sodium 144.2, Carbohydrate 30.9, Fiber 3.9, Sugar 20.3, Protein 13.3

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