Recipe courtesy of Rachael Ray
Total:
40 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Season the pork with fennel, salt, and pepper, and dredge in flour. Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the butter to the pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot.

IDEAS YOU'LL LOVE

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Marinated Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Pork Tenderloin with Seasoned Rub

Recipe courtesy of Ellie Krieger

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Pulled Pork

Recipe courtesy of Ree Drummond

Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce

Recipe courtesy of Bobby Flay

Pulled Pork

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking