Pork and Apples with Cider Cream Sauce

By KeyIngredient

Ingredients

• Apples:
• 2 lb pork tenderloin, cut into 2 inch thick slices
• 1/2 tsp salt; fresh ground pepper
• 1 T vegetable oil
• 2 T butter
• 3 Granny smith apples, unpeeled and thickly sliced
• 2 med. Shallots, thinly sliced (about 1/2 cup)
• 1 T finely chopped fresh rosemary
• 1 1/2 tsp sugar
• 1/4 tsp salt
• Sauce:
• 1/2 cup apple cider
• 1/4 cup reduced-sodium chicken broth
• 1/2 tsp finely chopped fresh rosemary
• 1/4 cup heavy cream
• 1/2 tsp salt, fresh ground pepper

Details

Servings 6

Preparation

Step 1

Place pork slices between sheets of plastic wrap and using meat mallet, flatten each piece to about ¼ inch. Season both sides with salt & pepper

Heat 12 inch skillet; add oil an when oil starts to smoke place meat into pan and sauté both sides. Transfer to plate and keep warm

To prepare apples, reheat pan over high heat. Add butter. When hot, add apples, shallots, rosemary, sugar and salt. Saute until apples are golden brown and tender, about 8 minutes, shaking pan occasionally. Transfer to plate.

To prepare sauce: add cider, broth and rosemary to pan. Cook, whisking to scrape up any browned bits, over high heat, about 5 minutes.

Add heavy cream; reduce heat to med. And simmer until mixture thickens to sauce consistency, 5 to 10 min. Add salt and pepper

Return apples and pork to pan. Simmer several minutes.