6 servingsPrep Time
1 tablespoon: butter
1 1/2 pounds: pork tenderloin
1 medium: onion, thinly sliced
1 large: sweet apple - peeled, cored and thinly sliced
1 tablespoon: all-purpose flour
5 ounces: chicken stock
1/3 (12 fluid ounce) bottle: hard apple cider
: salt and pepper to taste
2 tablespoons: heavy cream
Preheat oven to 350 degrees F (175 degrees C).
Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.
Calories: 204 kcal
Carbohydrates: 9 g
Cholesterol: 72 mg
Fat: 8.4 g
Fiber: 1.2 g
Protein: 20.7 g
Sodium: 240 mg