Normandy Pork Tenderloin

• 1/2 teaspoon dried sage
• salt
• pepper
• 2 pork tenderloin, trim fat and skin
• 1 tablespoon olive oil
• 1/2 cup onion, thinly sliced
• 1 tart apple, peel, core, & slice thin
• 1/2 cup chicken stock
• 1/2 cup apple cider
• 2 tablespoons calvados or 2 tablespoons brandy
• 2 teaspoons Dijon mustard
• 1 pinch ground ginger
• 1/4 cup heavy cream

1. Heat oven to 400 degrees.
2. Rub sage, salt and pepper into the tenderloins.
3. Heat oil in skillet over high heat.
4. Sear tenderloins until browned.
5. Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
6. Remove meat and let rest.
7. Add more oil to skillet (if needed) and saute onions until soft.
8. Add the apples to the skillet and cook for an additional 2 minutes.
9. Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
10. Simmer liquid until it reduces by about half.
11. Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
12. Serve sliced tenderloin with the sauce spooned over it.

sage, salt, pepper, pork tenderloin, olive oil, onion, apple, chicken stock, apple cider, calvados, mustard, ground ginger, heavy cream

Taken from www.food.com/recipe/normandy-pork-tenderloin-214781 (may not work)