Cider Pork

By á-3711

Ingredients

• 3/4 pound pork tenderloin
• 2 T flour
• 1 t dried rosemary
• 2 t olive oil
• 1 cup apple cider
• 1 medium Golden Delicious or Rome apple, cored and sliced

Details

Servings 2

Preparation

Step 1

Remove visible fat from pork. Butterfly tenderloin by cutting it nearly in half lengthwise and opening it like a book. Do not cut all the way through. Dip both sides of pork in flour and sprinkle with rosemary.

Heat oil over medium high in a skillet just big enough to fit the pork snugly. Brown pork on both sides, about 2 minutes. Add cider and bring to a simmer. Reduce heat to low and cover with a lid. Cook 10 minutes.

Remove the pork to a cutting board and add the apple slices to the pan. Raise the heat to high and reduce the liquid by half. Carve pork, and spoon sauce and apples on top.