Cider Pork Rules

• 2 pork tenderloins (3/4 lb each)
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground white pepper
• 4 cloves garlic, peeled
• 2 Golden Delicious apples, peeled and sliced
• 1 cup apple cider
• 4 tablespoons Dijon mustard
• 1 cup creme fraiche
• 2 tablespoons chopped fresh parsley

1. Heat oven to 400 degrees F. Brush tenderloins with olive oil; sprinkle with salt and pepper. Place on a roasting pan. Bake 30 to 35 minutes or until meat thermometer reads 160 degrees F.
2. Meanwhile, bring a small pan of water to a boil. Add garlic and cook 5 minutes; drain.
3. In a skillet, add garlic, apple, cider, and mustard. Simmer gently for 10 minutes, turning apple slices occasionally. Stir in creme fraiche; mash garlic cloves with a fork. Simmer 5 minutes, or until sauce thickens slightly. Stir in parsley. Spoon over thinly sliced tenderloin medallions.

pork, olive oil, salt, ground white pepper, garlic, golden delicious apples, apple cider, mustard, creme fraiche, parsley

Taken from food52.com/recipes/1797-cider-pork-rules (may not work)