66655 tenderloin s calvados cider Recipes

hard apple cider, kosher salt, dried rosemary, dried sage, dried thyme, whole black peppercorns, center-cut pork loin chops, each about 12 oz and 1 1/2 inches thick , trimmed of excess fat, extra-virgin olive oil, apple jelly, unsalted butter, calvados or applejack (apple brandy), granny smith apples, each cut into 6 wedges and cores removed

boneless pork shoulder roast (about 3 1/2 lbs.), tied (ask a butcher to do this), kosher salt, divided, olive oil, apple cider, calvados or other apple brandy, chopped fresh thyme leaves, divided, plus sprigs for garnish, pepper, gala apples, peeled, cored, and sliced; divided, butter, divided, flour

cider vinegar, ground cayenne pepper, cumin, cracked black pepper, dried thyme, pork tenderloin , cleaned of silver skin, olive oil, chopped onion, shallot, finely chopped, chopped fresh thyme or 1 tsp parsley, salt and pepper, dried plum, pitted and chopped (prunes), apple cider

pork tenderloins (1 lb each), olive oil, minced fresh rosemary or 1 tsp dried rosemary, crushed, salt, pepper, pears, peeled, halved and cored, apple cider or juice, molasses, balsamic vinegar

vanilla bean (halved crosswise), halved lengthwise, or 1 tsp pure vanilla extract, chilled heavy cream, calvados or other apple brandy, sugar

eggs, heavy cream, all-purpose flour, sugar, vanilla extract, kosher salt, unsalted butter, divided , plus 4 tsp unsalted butter, room temperature, divided, calvados or other apple-flavored brandy, divided, powdered sugar (for dusting)

all-purpose flour, cold unsalted butter, cut into bits, cold vegetable shortening, cut into bits, sugar, salt, ice water, unsalted butter, sugar, calvados or applejack, four 3-inch strips of lemon zest removed with a vegetable peeler, three 3-inch cinnamon sticks, halved, golden delicious apples (about 4 lb), fresh lemon juice, creme fraiche as an accompaniment if desired

lemon wedge, granulated sugar for coating rims of glasses, calvados, orange liqueur such as cointreau, fresh lemon juice, garnish: lemon twists

lemon wedge, sugar , for the coating rims of glasses, calvados, orange liqueur , such as cointreau, fresh lemon juice

bone-in center-cut pork loin chops (1-in. thick; about 2 lbs. total ), sea salt, pepper, fresh thyme leaves, several small whole fresh sage leaves, extra-virgin olive oil, calvados (apple brandy), baby chanterelle mushrooms

cider vinegar, light brown sugar, salt, bottled minced garlic, paprika, pork tenderloin

cider vinegar, dijon mustard, brown sugar, minced fresh garlic, divided, dried thyme, divided, pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices, salt, divided, freshly ground black pepper, divided, all-purpose flour, olive oil, divided, sliced shallots, dried cranberries, cranberry juice cocktail, baby spinach leaves, ripe red anjou pear, thinly sliced

light cream or 2 cups half-and-half, vanilla bean , cut lengthwise and scraped out, eggs, granulated sugar, calvados, calvados

gala apples, water, sugar, grated fresh lemon zest, cinnamon, calvados

butternut squash (about 2 very large), halved lengthwise, olive oil, unsalted butter, onions, chopped, cinnamon sticks, broken in half, bay leaves, broken in half, coarse salt, ground black pepper, calvados (apple brandy) or brandy, low-salt chicken broth, evaporated milk, sour cream, warm water, ground cinnamon

lemon wedge, sugar, calvados (or other apple brandy), cointreau liqueur (or triple sec), fresh orange juice, fresh lemon juice

light cream or half and half, contents of 1 vanilla bean cut lengthwise and scraped out, eggs, granulated sugar, calvados