Steps to Prepare Pork Osso Buco Recipes

Pork Normandy

I've never shared the same love for veal osso buco that most of my fellow italian food fans profess, and it's been the source of a fair amount of introspection.

Recipe Summary Pork Normandy

I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.

Ingredients | Pork Osso Buco Recipes

1 tablespoon butter

1 ½ pounds pork tenderloin

1 medium onion, thinly sliced

1 large sweet apple - peeled, cored and thinly sliced

1 tablespoon all-purpose flour

5 ounces chicken stock

⅓ (12 fluid ounce) bottle hard apple cider

salt and pepper to taste

2 tablespoons heavy cream

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.

Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.

In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.

Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.

Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Info | Pork Osso Buco Recipes

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 6 Yield: 6 servings

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