Pork Tenderloin w/Apple Cider Sauce
2 pork tenderloins, 12 oz each
Salt & ground pepper
4 TB Irish butter (Kerrygold, baby! Maybe only 2 TB total)
2 Granny Smith apples, peeled, cored and quartered
2 TB minced shallot
1/2 tsp crumbled dried sage
1/2 cup Irish cider
1/2 cup cider vinegar (too much)
1 cup chicken stock/broth
2/3 cup heavy cream
1 TB minced flat leaf parsley
Mashed potatoes for serving.
Cut the pork into 1 inch-thick slives. Place the slices between sheets of wax paper and, with a mallet or rolling pin, pound or roll to 1/4 inch thickness. Season with salt and pepper.
In a large skillet over medium heat, melt 2 TB of butter. Add the pork slices and cook for 2 minutes on each side, or until cooked through. Transfer to a warmed platter.
*I think this first step could use less butter, which might help put more color on the pork. I only used 1 tenderloin for the two of us. Good amount.
In the same skillet over medium heat, melt the remaining 2 TB of butter. Add the apples and saute for 2 to 3 miutes, or until the apples are lightly browned. With a slotted spoon, transfer the apples to the platter with the pork.
In the same skillet over medium heat, add the shallots and cook for 1 minute. Add the sage, cider and vinegar and bring to a boil, stirring constantly, for 3 to 4 minutes, or until reduced by half. Stir in the cream, pork and juices from the platter. Cook, turning the pork once or twice, for 1 to 2 minutes, or until the sauce thickens.
To serve, divide the pork among your plates, spoon sauce over the meat and arrange the apple slices around , and sprinkle with parsley. Serve with mashed potatoes, if desired.