Pork Tenderloin With Caramelized Apples
By: Anonymous
Published: Sunday, December 20, 2009 - 2:35am

Ingredients




2 tablespoons vegetable oil
1 tablespoon each cider vinegar, Dijon mustard
brown sugar
2 pork tenderloins (2 ½ lb.)
1 tablespoon butter
Salt
pepper
1/2 cup chicken broth
3/4 cup apple cider
1/2 cup whipping cream
Apples:
2 tablespoons butter
4 apples, cored, in ½ inch slices
1 tablespoon brown sugar

Preparation

1 Mix 1 tablespoon oil, vinegar, mustard and brown sugar. Transfer to a large plastic bag and add pork. Seal bag and refrigerate several hours. 2 Heat remaining 1 tablespoon oil and butter in large skillet. Add pork and brown well on all sides, seasoning with salt and pepper. Add stock; reduce heat and simmer about 35 minutes. Remove meat and set aside, tented with foil to keep warm. Add apple cider to pan juices and boil until reduced to about 3/4 cup (5 minutes). 3 Meanwhile, melt butter in large skillet. When hot add apples and cook until barely tender. Sprinkle with brown sugar and continue cooking 1 minute longer. Finish sauce by adding cream to the reduce cider mixture. Boil until slightly thickened. Serve pork in thin slices topped with sauce and apples on the side. Serves 6.