Pork Loin with Apple Calvados Brandy Glaze

So, I’m not a French, but I’ve always loved how they enjoy food, the way they cook and how they serve them.

Same with the mix of a slab of juicy pork and caramelized apples. This goes well with French apple brandy. Talk about rustic comfort, mama!

It’s a recipe worth mastering because it feels equally at home at a casual fall dinner or an intimate evening gathering, bringing warmth, fragrance, and old-world charm to your table.

What Are The Ingredients In This Pork Loin Recipe

Serves 4 to 6

For the Pork Loin

• 1 (2 to 2.5 lb) boneless pork loin (or pork tenderloin if you prefer a smaller roast)
• 2 tbsp olive oil
• 2 tsp salt and pepper, to taste
• 1 tsp of thyme (fresh), chopped up (plus extra for garnish)
• 2 tbsp butter
• 2 large apples, cored and sliced (Honeycrisp, Braeburn, or Pink Lady work beautifully)
• 1 small shallot, minced
• 1 small yellow onion, thinly sliced
• 1 tbsp cider vinegar
• ½ cup Calvados (or French apple brandy)
• ½ cup apple cider
• ½ cup chicken stock
• ¼ cup heavy crème or thick cream
• 1 tbsp Dijon mustard (optional, for depth)
• 1 tbsp brown sugar or honey (for caramel balance)

For the Glaze

• Reserved pan juices
• 1 tbsp butter
• 1 tbsp flour (to thicken)
• 2 tbsp Calvados or apple brandy
• 1–2 tbsp cider or stock, if needed for consistency

How To Make This Recipe Instructions

1. Prepare and season the pork

Pat your pork loin dry with paper towels, then tie it with twine every few inches to ensure even cooking. Rub with olive oil, salt and pepper, and a sprinkle of fresh thyme. Let it rest at room temperature for about 15 minutes while you preheat the oven to 375°F (190°C).

2. Brown the pork

In a large heavy skillet, melt butter over medium-high heat. Add the pork and sear it on all sides until golden brown, about 3 to 4 minutes per side. You’re not cooking it through yet, just creating that rich, caramelized crust that locks in flavor.

3. Roast in the oven

Transfer the pork to a roasting pan or oven-safe skillet. Place the pan in the oven and roast in the oven for about 25–30 minutes, or until a thermometer inserted in the thickest part reads 140 degrees. Remove from oven, cover with foil, and let rest for 10 minutes to keep it tender and juicy.

4. Make the apple Calvados brandy glaze

While the pork rests, use the same skillet you browned it in. Melt a tablespoon of butter and add the shallot, onions and garlic, and apples. Sauté until soft and golden, stirring occasionally.

Deglaze the pan with Calvados, it should sizzle and evaporate quickly, lifting all those flavorful brown bits from the bottom.

Add apple cider, cider vinegar, and a touch of brown sugar or honey. Simmer for 5–7 minutes until slightly reduced, then stir in cream and a spoon of Dijon if you’re using it.

Let the sauce thicken to a velvety glaze consistency. Reduce heat to low, stirring occasionally, until glossy and luscious.

5. Glaze and finish

Slice the rested pork into medallions on a cutting board. Return to the pan with the sauce, turning each piece gently so the glaze coats evenly. Add a touch more Calvados if you like a bolder apple brandy note, and reduce the heat to warm everything through.

6. Serve and garnish

Arrange the sliced pork on a warm platter. Spoon over the apple Calvados glaze and scatter the sautéed apples and apples and onions mixture around. Garnish with sprigs of fresh thyme and a drizzle of cream if desired.

Serve with roasted root vegetables, mashed potatoes, or even buttered noodles that can soak up every drop of that golden, glossy sauce.

Flavor Profile of this Recipe

This dish is a symphony of apple flavor, rich cream, and warm, savory notes of pork and thyme. The Calvados brings that unmistakable depth of French apple brandy, smooth, aromatic, and slightly spiced, while the cider ties everything together with a crisp finish.

Every bite feels both indulgent and balanced, with just enough sweetness to highlight the savory pork loin.

Serving Ideas

• Pair with buttery mashed potatoes or root vegetables roasted in olive oil and herbs.
• For a lighter option, serve alongside a crisp salad with cider vinegar dressing.
• A glass of dry cider or even white wine like Chardonnay complements the creamy glaze beautifully.

How do apples and Calvados bring French flair to pork?

What happens when you add apples and Calvados to pork? Yes, it’s Normandy magic!

The acidity in the fruits mix with the meat to give that sweet, bitter caramel kind of flavor. And the apple brandy helps to bring out the apple flavor more than on it’s own.

It’s one of those dishes that smells like autumn, sweet apples, fresh thyme, a splash of cider, and tastes like a gentle French countryside meal.

How do you plate and serve this dish beautifully?

Let your pork rest for 10 minutes before slicing. Arrange the sliced pork on a platter and spoon the calvados cream sauce over the top.

Add the apples and onions around the edges and garnish with a few sprigs of fresh thyme for color. You can even drizzle a little extra sauce from the saucepan for that glossy finish.

It’s a dish that looks elegant but feels cozy, the kind that makes everyone pause before the first bite just to breathe in the aroma.

What makes this recipe so timeless in French cooking?

Normandy’s culinary history is full of comforting dishes that blend simplicity with elegance. Pork, apples, and Calvados represent the region’s spirit, farm-grown ingredients elevated by careful technique.

This recipe isn’t just about flavor; it’s about balance, patience, and letting each ingredient speak for itself. French cooking celebrates that restraint.

By keeping the steps simple, sauté, simmer, thicken, you create something greater than the sum of its parts.