Pork Tenderloin With Apples In Cider Sauce

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title: pork tenderloin with apples in cider sauce
categories:
servings: 4

2 lb pork tenderloin
1 t salt
1 t fresh ground black pepper
2 t peanut oil
2 t unsalted butter
1/4 c sweet red onion
1 t garlic
2 ea apple
1 t fresh sage
1/2 t thyme
3/4 c unsweetened apple juice
1/2 c dry white wine
1/2 t salt
1/2 t ground white pepper

cut tenderloins into medallions, flatten slightly by hand
season with salt and pepper
heat oil in a skillet, over a moderate flame
add medallions and brown on both sides
remove to a platter
heat butter, over a medium flame
add onions and saute for 3-4 minutes, until softened
add garlic and saute for 1 minutes, until translucent
add apple slices and turn just until well coated
return medallions to skillet, sprinkle with sage and thyme
add cider and wine, bring to a boil, reduce heat, and simmer for 5
minutes, turn, and simmer
another 5 minutes or so, until tender
remove pork and apples to plates, with a slotted spoon
raise flame to high and reduce cooking liquid to a light syrup
consistency
pour over medallions
season with salt and pepper
serve hot

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