Normandy Pork

Jean-Christophe Novelli's tender pork fillet in a rich creamy wine and apple brandy sauce makes a memorable meal
By Jean-Christophe Novelli
Normandy Pork
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 1 kg pork fillet, sliced
  • 2 tbsp seasoned flour
  • 40 g butter
  • 300 g shallots, sliced
  • 2 cloves garlic, finely chopped
  • 100 ml apple brandy
  • 2 Granny Smith apples
  • 300 ml dry white wine
  • 300 g button mushrooms, sliced
  • 2 tbsp chopped parsley
  • 150 ml double cream
  • salt and black pepper


1. Toss the pork in the seasoned flour.

2. Heat the butter in a medium frying pan and gently fry the shallots and garlic until soft and transparent.

3. Add the pork to the pan and cook over a medium heat until browned. Add the apple brandy and tip the pan to one side so the alcohol ignites. Cook until the flame disappears.

4. Peel and slice the apples.

5. Add the wine, mushrooms and apples to the pan; cover and simmer gently for about 30 minutes or until the meat is cooked.

6. Remove the pork and mushrooms from the pan and transfer to a serving dish and keep warm.

7. Add the parsley and cream to the juices in the pan and season to taste.

8. Simmer without boiling until the sauce thickens, then pour the sauce over the pork.

9. Serve with new potatoes, crushed with tarragon and butter.

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