Ingredients
6 servings
- •1 tablespoon butter
- •1.5 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
- •4 fluid ounces hard apple cider
- •salt and pepper to taste
- •2 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
- Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.
- Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.
- Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
- Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.
- Spoon sauce over sliced tenderloin to serve.
Nutritional Facts
Per 6 servings
- Calories: 204
- Carbohydrate: 9g
- Fat: 8g
- Fiber: 1g
- Protein: 21g
- Sugar: 6g