- 1 ½ lbs Moody’s pork tenderloin
- 2 T butter
- 2 T canola oil
- 1 onion, medium thinly sliced
- 1 sweet apple, large and peeled cored and thinly sliced
- 1 T all-purpose flour
- 5 oz chicken stock
- 12 fl oz hard apple cider
- Salt and pepper to taste
- 2 T heavy cream
Preheat the oven to 350°.
In a bowl, stir together the stock and apple cider; set aside.
Heat the butter and oil in an oven-proof skillet over medium heat. Place the pork tenderloin in the butter and brown on all sides. Remove from skillet and set aside.
Stir in onions and cook for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour; cook for about 30 seconds.
Stir reserved stock and cider mix into skillet and bring to a boil, then reduce to simmer. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to cutting board, cover with foil and let rest for 5 minutes.
Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan and re-heat over medium-low heat; stir in 2 tablespoons of cream and heat until warm.
Cut the rested tenderloin into 1 ½-inch slices. Serve sauce spooned over sliced tenderloin.
Wine pairing: Serve with Straight Shooter Pinot Noir.