 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
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. Ingredients:
1 tablespoon butter |
1 1/2 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 |
1/3 (12 fluid ounce) bottle hard apple cider |
salt and pepper to taste |
2 tablespoons heavy cream |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
4. 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.
5. Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
6. 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.
|
|