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Ingredients

1 tablespoon butter 1 ½ 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 ⅓ (12 fluid ounce) bottle hard apple cider salt and pepper to taste 2 tablespoons heavy cream

Nutrition Info

203.8 calories carbohydrate: 9 g cholesterol: 72.3 mg fat: 8.4 g fiber: 1.2 g protein: 20.7 g saturatedFat: 3.8 g servingSize: - sodium: 175 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour, cook about 30 seconds.
In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. 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 a cutting board, and cut into 1 1/2-inch slices.
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 reheat over medium-low, stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

6 servings

I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.