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Pork and Apple Saute




Source of Recipe


LHJ Online


List of Ingredients




1 1/4 ponds pork tenderloin, trimmed and cut crosswise into 8 pieces
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
4 tsp olive oil, divided
1 large red onion, halved and sliced
1 cup apple cider
2 Tbs red wine vinegar
2 Golden Delicious apples, each cut into 8 wedges
1 tsp chopped fresh rosemary or 1/2 tsp dried
1 Tbs spicy brown mustard



Recipe



Pound each piece of pork, cut side down, 1/2 inch thick. Sprinkle both sides with 1/4 tsp salt and 1/4 tsp pepper. Heat 3 tsp 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 tsp 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 salt and pepper, mustard and the pork slices. Cook 3 minutes more, until pork is just cooked through.

Makes 4 servings.