Pork Normandy

Yield

6 servings

20

60

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