PORK-AND-APPLE SAUTE
Source of Recipe
internet list
List of Ingredients
1 1/4 ponds pork tenderloin, trimmed and cut crosswise into 8 pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
4 teaspoons olive oil, divided
1 large red onion, halved and sliced
1 cup apple cider
2 tablespoons red wine vinegar
2 Golden Delicious apples, each cut into 8 wedges
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 tablespoon spicy brown mustard
Recipe
Pound each piece of pork, cut side down, 1/2 inch thick. Sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 3 teaspoons oil in a 12-inch skillet over high heat. Add pork and brown 5 minutes, turning once; transfer to a plate. Reduce heat to medium. Add remaining 1 teaspoon oil and onion to skillet; cook 3 minutes, stirring, until lightly browned. Add cider and vinegar; bring to a boil. Boil 3 minutes, stirring to loosen any browned bits. Stir in apples and rosemary; cover and cook 6 minutes, until apples are just tender. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, mustard and the pork slices. Cook 3 minutes more, until pork is just cooked through.
Makes 4 servings.
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