Pork Tenderloin With Apples, Calvados And Apple Cider

• 1 lb pork tenderloin, trimmed, cut into 1-inch-thick slices
• 5 tablespoons butter
• 4 medium golden delicious apples, peeled, cored, sliced 1/3 inch thick (about 1 1/2 pounds)
• 1 teaspoon sugar
• 2 large shallots, chopped
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1/4 cup calvados or 1/4 cup other apple brandy
• 1 cup whipping cream
• 1/4 cup good quality apple cider

1. Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
2. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and saute until golden brown, about 6 minutes. Set aside.
3. Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and saute until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
4. Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and saute 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
5. Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sauteed apple slices and serve.

pork tenderloin, butter, golden delicious apples, sugar, shallots, thyme, calvados, whipping cream, apple cider

Taken from www.food.com/recipe/pork-tenderloin-with-apples-calvados-and-apple-cider-345535 (may not work)