serves 4

Pork tenderloin is among the leanest cuts of meat. It’s versatility,ease of cooking and relatively low price make it a popular choice. This method of “twice cooking” keeps it crisp on the outside and tender and moist on the inside. The sauce is a simple French reduction made in the pan in a flash! From start to finish this takes under 30 minutes.

1 whole boneless pork tenderloin, about 1 pound

1-2T unsalted butter

1-2 T olive oil

1 apple cored, and sliced very thin

2 T shallots, sliced very thin

1/2 cup apple cider or juice

1/2 cup chicken stock or red wine

2 t dijon mustard

2 T heavy cream (optional)

kosher salt and fresh ground black pepper

Sprinkle the meat with salt and pepper. In a skillet melt butter and oil. On medium high heat brown the tenderloin well on all sides- you may need to cut it in half if your skillet won’t accommodate the whole tenderloin- be careful not to crowd the meat. This should take 4-6 minutes. Remove from heat and let it sit on a cutting board a bit.

Cut the meat into 1 inch thick slices. Once again, turn the meat to medium high heat and add a little more butter/oil if necessary. When it’s hot add the pork medallions and brown on each side- 2-3 minutes each. Remove meat to a warm platter.

Turn heat to low- add a little more oil/butter and saute the shallots and apples  for 1-2 minutes -the sugar in the apples will help things to caramelize. Remove from the pan and set aside with the pork. Turn the heat back up to med high- add the cider and stock/wine, scraping and stirring- reduce to half- then add the cream and mustard and adjust seasonings. Serve with the sauce spooned on top of the pork and apples.                  

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