- 4 Tbls. olive oil
- 4 Tbls. unsalted butter
- 1 1⁄2 – 2 lbs. pork tenderloin, cut into 1/4 -inch thick slices
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup flour
- 2 Honeycrisp apples, peeled, cored, and sliced thin
- 2 cloves garlic, minced
- 1 large yellow onion, finely chopped
- 1⁄4– 1/2 tsp.red pepper flakes
- 1 cup apple cider
- 1 cup chicken stock
- 1⁄2 cup heavy cream
- 2 Tbls. Dijon mustard
- 1 Tbls. Rosemary, minced
- Heat 2 Tbls. each oil and butter in a large skillet over medium-high heat.
- Season pork on both sides with salt and pepper, and dredge the pieces in flour. Add pork to the skillet in batches so not to overcrowd. Cook, turning once, until lightly browned on both sides, about 2 minutes a side. Repeat with rest of the pork.
- Transfer to a plate, and set aside.
- Return skillet to heat and add 2 Tbls. olive oil. Next, add apples, garlic, onion, and red pepper flakes. Cook, stirring occasionally, until soft, about 5 minutes. Add cider, and cook until reduced by half, about 5-7 minutes.
- Add stock, cream, and Dijon, and bring to a boil. Add pork and reduce heat to medium and cook until sauce starts to thicken, 5-10 minutes and pork is cooked through. Add rosemary and season to taste with salt and pepper. Reduce heat to simmer until you are ready to serve.
- Enjoy with mashed potatoes and peas.