Pork Normandy

Name: Pork Normandy
Total time: 85
Yield: 6
Ingredients: 1 tablespoon butter; 1 ½ 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

Recipe by Tiffany Curtis from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

6 servings

•

1 tablespoon butter
•

1 ½ pounds pork tenderloin
•

1 medium onion, thinly sliced
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1 large sweet apple - peeled, cored and thinly sliced
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1 tablespoon all-purpose flour

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5 ounces chicken stock
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4 fluid ounces hard apple cider
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salt and pepper to taste
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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.