Normandy-style pork tenderloin with black pudding

Difficulty: ★★★


  • 2 Pork tenderloins
  • 1 Black sausage
  • 6 Shallots
  • 2 Green apples
  • 40 ml. Calvados (distilled liquor from apple)
  • 100 ml. cider
  • 200 ml. 18% M.G. cream
  • Mild olive oil
  • Butter
  • Salt
  • Black pepper
  • Sage
  • Thyme

Category: Main course


Clean the meat of excess fat. Peel the apples and shallots. Remove the core of the apples and cut into eighths, chop the shallots into fine julienne. Heat olive oil in a Magefesa Nova line skillet with a knob of butter.
Once hot, sauté the shallot over medium heat. Incorporate the apple and let the whole caramelize over medium heat. Flambé with calvados before it gets soft, wait a few seconds until alcohol evaporates and cook for 4 or 5 minutes. Spice with aromatic herbs and add the cream. Let it reduce until the desired thickness is reached.
Select 5 power level of a Magefesa Prisma Teppanyaki. When the thermostat’s light turns off, grill sliced tenderloin and black sausage. Serve meat layers interleaved with layers of black sausage and cover with the Norman-style sauce.