Stay me with flagons; comfort me with apples.
Savory and delicious, pork and apples make a great pair
Use a tart highly flavored apple variety for best results...Winesap, Stayman, Pippin, Northern Spy and if you cannot find anything else, a Granny Smith will do.
- 1 pork tenderloin
- 2 tbsp olive oil
- 1 tbsp butter
- 1 firm apple
- 1/2 medium onion
- 1/3 cup unfiltered apple cider
- 1/4 cup applejack
- 1/2 cup chicken stock
- 2 tbsp minced fresh sage
- 1/3 cup heavy cream
- One pork tenderloin, silver skin removed. Slice in one inch thick slices and pound to flatten to approximately 3/4 inch thick. Sprinkle with salt and freshly ground black pepper.
- Sear in heavy skillet in 2 tbsp. olive oil over medium high heat just over a minute on each side. Meat should be browned on outside and still pink on inside. Transfer to plate.
- Melt 1 tbsp. butter in pan in which pork was cooked.
- Add 1 firm apple, peeled, cored and cut into 12 slices, 1/2 medium onion, sliced thin, and saute until apple starts to brown, about 4 minutes.
- Add 1/3 cup unfiltered apple cider and 1/4 cup applejack and boil until liquid reduces to a glaze, about 2 to 3 minutes.
- Increase heat to high and add 1/2 cup chicken stock, 2 tbsp. minced fresh sage leaves and any accumulated pork juices from the plate. boil until liquid is reduced to syrup, about 3 minutes.
- Add 1/3 cup heavy cream and cook another 2 minutes to reduce.
- Reduce heat to medium and return pork to pan, turning meat to coat. Simmer to heat meat thoroughly , about 3 minutes.
- Adjust seasoning to taste.
- Transfer pork to serving plate and spoon sauce over meat. Serve immediately.