{"id":3181,"date":"2013-05-31T02:45:09","date_gmt":"2013-05-31T02:45:09","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3181"},"modified":"2013-05-31T02:45:09","modified_gmt":"2013-05-31T02:45:09","slug":"calvados-sauce-for-pork-cutlets","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/calvados-sauce-for-pork-cutlets\/","title":{"rendered":"Calvados Sauce for Pork Cutlets"},"content":{"rendered":"<p>2 3\/4- to 1-pound pork tenderloins<br \/>\n2 tablespoons (1\/4 stick) butter<br \/>\n1 tablespoon olive oil<br \/>\n3 shallots, chopped<br \/>\n1 cup whipping cream<br \/>\n1\/2 cup canned low-salt chicken broth<br \/>\n2 tablespoons Calvados (apple brandy) or brandy<\/p>\n<p>Instructions<\/p>\n<ol>\n<li>Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper.<\/li>\n<li>Melt butter and oil in heavy large skillet over medium-high heat.<\/li>\n<li>Working in batches, add pork and saut\u00e9 until brown and cooked through, about 5 minutes per side.<\/li>\n<li>Transfer pork to plate; tent with foil to keep warm.<\/li>\n<li>Add shallots to skillet and stir 1 minute.<\/li>\n<li>Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes.<\/li>\n<li>Season sauce with salt and pepper. Divide medallions among 6 plates.<\/li>\n<li>Top with sauce; serve with compote.<\/li>\n<\/ol>\n<p>Sauce should be deep, creamy with mushrooms<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 3\/4- to 1-pound pork tenderloins 2 tablespoons (1\/4 stick) butter 1 tablespoon olive oil 3 shallots, chopped 1 cup whipping cream 1\/2 cup canned low-salt chicken broth 2 tablespoons Calvados (apple brandy) or brandy Instructions Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/calvados-sauce-for-pork-cutlets\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Calvados Sauce for Pork Cutlets&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3181","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3181","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3181"}],"version-history":[{"count":0,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3181\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}