Delia Smith Normandy Pork

I remember the first time I made Normandy Pork — it was a drizzly November evening, the sort where the sky hovers grey and low all day long, and you crave something warm, creamy, and fragrant to pull you back to life. I had just come home from a market with a paper bag full of apples and a bottle of Calvados I didn’t know what to do with. Delia Smith’s version caught my eye because it wasn’t trying to be fancy — just honest flavours layered simply, like a hug in casserole form.

This Normandy Pork is tender pork loin bathed in a creamy sauce with shallots, garlic, thyme, and sweet apples. It’s finished with Calvados — an apple brandy that gives the dish its signature warmth and depth. Whether you’re making it for a Sunday dinner or just to feel like you’ve escaped to a French farmhouse kitchen, it’s proper comfort food — the kind that makes you close your eyes on the first bite.

Ingredients List

• 700g pork loin — lean but tender, perfect for soaking up flavour.
• 2–3 apples, cored and sliced — Granny Smith or Braeburn hold up beautifully.
• 50ml Calvados — adds a deep apple warmth (a splash of brandy will do in a pinch).
• 150ml double cream — makes the sauce lush and indulgent.
• 25g butter — for richness and to sauté the aromatics.
• 2 shallots, finely chopped — gentler than onion, gives a mellow sweetness.
• 2 cloves garlic, crushed
• 1 tsp fresh thyme leaves — earthy and aromatic. Use dried in a pinch, but go light.
• 150ml chicken stock — brings it all together.
• Salt and pepper, to taste

Note: I once used cooking apples by mistake and the whole thing collapsed into mush. Still delicious, just… different.

How to Make It (Instructions)

1. Preheat your oven to 180°C / 350°F / Gas Mark 4.
2. Season the pork loin generously with salt and pepper.
3. Sear the pork in a hot, oiled pan until browned on all sides — about 5 minutes total. Set aside.
4. Melt the butter in the same pan. Toss in shallots and garlic, and cook gently for 4–5 minutes until soft and fragrant.
5. Pour in the Calvados. Let it bubble for a minute to burn off the alcohol — it’ll smell heavenly.
6. Add the apples and thyme. Stir and let them soften slightly — about 3 minutes.
7. Pour in the chicken stock, give it a gentle stir, then nestle the pork loin back in.
8. Transfer to the oven and bake for 25–30 minutes, until pork is cooked through (internal temp of 145°F / 63°C).
9. Here’s where I usually forget to make a side dish and scramble to boil potatoes last minute.
10. Remove the pork, tent with foil and let it rest. Meanwhile, return the pan to the hob, stir in the cream, and reduce the sauce until slightly thickened — 5 minutes or so.
11. Slice the pork and serve it with that beautiful sauce spooned over.

Common Mistakes

Why is my pork dry?
It’s likely overcooked. Use a thermometer and take it out at 145°F (63°C). Don’t forget to rest it!

Why did my apples turn to mush?
You might’ve used soft varieties like Red Delicious. Stick with firm apples like Granny Smith.

Can I skip the Calvados?
You can, but the dish won’t have that deep, apple-laced backbone. Use regular brandy or just cider as a backup.

Why does my sauce split or look oily?
If you boil cream too harshly, it can separate. Keep the heat gentle when reducing.

I once added the cream before the oven — don’t.
It curdled into something tragic. Learn from me!

Storage and Reheating Tips

• Fridge: Store cooled leftovers in an airtight container for up to 3 days.
• Freezer: Slice the pork and freeze in portions with sauce. Wrap well — keeps for 2–3 months.
• Reheating (Oven): Cover with foil and heat at 160°C for 15–20 minutes.
• Stovetop: Reheat gently in a saucepan with a splash of cream or stock.
• Microwave: Use medium power and heat in short bursts to avoid drying it out.

What to Serve With It

• Cheesy mashed potatoes — creamy on creamy, but in the best way.
• Green beans or steamed carrots — they cut the richness.
• Crusty baguette — for mopping up that divine sauce (don’t skip this, honestly).

Add a glass of dry cider or chilled white wine — you’ll feel like you’re halfway to Normandy.

FAQ Section

Can I make this gluten-free?
Yes! Just ensure your chicken stock and Calvados are gluten-free. The dish is naturally grain-free.

What can I use instead of Calvados?
Apple brandy is ideal, but regular brandy or even apple cider can work in a pinch.

Can I use pork shoulder instead of loin?
You can, but it needs longer cooking to get tender — try 2 hours in the oven or use a slow cooker.

Can I make this in advance?
Absolutely. It actually improves after a day in the fridge — just reheat gently before serving.

Try More Recipes:

• Delia Smith Lamb Shanks
• Delia Smith Chicken Basque
• Delia Smith Gammon In Cider
• Delia Smith Roast Chicken