tbsp all purpose flour
lb (450g) piece of pork tenderloin, sliced into ¾ in (2cm) pieces.
tbsp olive oil
cup apple juice
cup chicken stock
cup half and half
tbsp finely chopped sage leaves
Season 1 tbsp of the flour with salt and place on a plate. Toss the meat in ti, lightly coating all sides and shaking off any excess flour. Preheat the oven to 250 degrees. Heat the olive oil and 1 tbsp of the butter in a large, deep-sided frying pan. Sear the pork pieces a few at a time for 2-3 minutes on each side until well browned. You will need to work in batches, as the pan must not be crowded or the meat will fail to form a good crust. Keep the cooked pork warm, loosely covered with foil in the low oven. Heat the remaining 1 tbsp of butter in the pan and whisk in the remaining 1 tbsp of flour. Whisk in the apple juice and stock, a little at a time and bring to a boil. Reduce the heat to a simmer and reduce the sauce to about half its original volume, then add the half and half and sage, and cook until the sauce is thick and creamy. Season to taste. Return the meat to the pan with any juices that have come from it, and cook for another minute or 2 until the pork is pipping hot once more, and the sauce is evenly glossy.