Pork Tenderloin with Calvados Sauce and Dried Fruit Compote Recipe

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Pork Tenderloin with Calvados Sauce and Dried Fruit Compote
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  1. Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes. Season sauce with salt and pepper. Divide medallions among 6 plates. Top with sauce; serve with compote.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 504.18 Kcal (2111 kJ)
Calories from fat 377.69 Kcal
% Daily Value*
Total Fat 41.97g 65%
Cholesterol 158.37mg 53%
Sodium 105.94mg 4%
Potassium 513.72mg 11%
Total Carbs 12.85g 4%
Sugars 4.75g 19%
Dietary Fiber 1.77g 7%
Protein 20.67g 41%
Vitamin C 4.9mg 8%
Vitamin A 0.4mg 14%
Iron 1.5mg 9%
Calcium 58.6mg 6%
Amount Per 100 g
Calories 234.25 Kcal (981 kJ)
Calories from fat 175.48 Kcal
% Daily Value*
Total Fat 19.5g 65%
Cholesterol 73.58mg 53%
Sodium 49.22mg 4%
Potassium 238.68mg 11%
Total Carbs 5.97g 4%
Sugars 2.21g 19%
Dietary Fiber 0.82g 7%
Protein 9.6g 41%
Vitamin C 2.3mg 8%
Vitamin A 0.2mg 14%
Iron 0.7mg 9%
Calcium 27.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
  • 14

Good Points

  • saturated fat free,
  • low sodium

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