Pork Tenderloin With Apple Cider Sauce

• 24 ounces pork tenderloin
• salt and pepper
• 4 tablespoons butter
• 2 granny smith apples, peeled, cored, and quatered
• 2 tablespoons minced shallots
• 1/2 teaspoon crumbled dried sage
• 1/2 cup irish cider or 1/2 cup other hard alcoholic cider
• 1/2 cup cider vinegar
• 1 cup chicken stock
• 2/3 cup heavy cream
• 1 tablespoon minced flat leaf parsley

1. Cut the pork into 1 inch thick slices. Place between sheets of waxed paper and pound to 1/4 inch thickness. season with salt and pepper.
2. In a large skillet over medium heat, melt 2 tbsp of the butter. Add pork slices and cook 2 minutes on each side, or until cooked through. Transfer to a warmed platter and cover with foil to keep warm.
3. In the same skillet over medium heat, melt the remaining 2 tbsp butter. Add the apples and saute for 2-3 minutes, or until the apples are lightly browned. With a slotted spoon, transfer the apples to the platter with the pork.
4. In the same skillet ovewr medium heat, add the shallot and cook for a minute. Add the sage, cider, and vinegar and bring to a boil, scraping any browned bits from the bottom of the pan. Add the chicken stock and boil, stirring 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, for 1 or 2 minutes.
5. Serve pork with sauce spooned over the pork and apple on the side. Sprinkle parsley over to garnish.

pork tenderloin, salt, butter, granny smith apples, shallots, sage, irish cider, cider vinegar, chicken stock, heavy cream, flat leaf parsley

Taken from www.food.com/recipe/pork-tenderloin-with-apple-cider-sauce-425315 (may not work)