Pork Normandy

Ingredients

• 1 tablespoon butter
• 1.5 pounds pork tenderloin
• 1 medium onion , thinly sliced
• 1 large sweet apple - peeled , cored and thinly sliced
• 1 tablespoon all-purpose flour
• 5 ounces chicken stock
• 4 fluids ounces hard apple cider
• salt and pepper to taste
• 2 tablespoons heavy cream

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.

3. 3

   Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.

4. 4

   Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.

5. 5

   Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

6. 6

   Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.

7. 7

   Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.

8. 8

   Spoon sauce over sliced tenderloin to serve.