Pork with Gingersnap Sauce

• 1/4 cup finely ground gingersnaps, plus 3 tablespoons coarsely crushed gingersnaps, for garnish
• 2 tablespoons all-purpose flour
• Two 12-ounce pork tenderloins
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, minced
• 1/4 cup Calvados or other apple brandy
• 1 cup low-sodium chicken broth
• 1/2 cup apple cider
• 1 tablespoon cider vinegar
• 2 tablespoons chopped chives

1. On a sheet of wax paper, mix 2 tablespoons of the ground gingersnaps with the flour.
2. Cut the pork tenderloins crosswise, about 2 inches thick.
3. Gently pound each piece to a 1-inch thickness.
4. Season the pork with salt and pepper and dredge in the flour mixture.
5. In a large skillet, melt 1 tablespoon of the butter in the olive oil.
6. Add the pork all at once and cook over moderately high heat, turning once, until browned and nearly cooked through, about 6 minutes.
7. Transfer the pork to a plate.
8. Add the shallot to the skillet and cook over moderate heat until softened, about 1 minute.
9. Add the Calvados and cook, stirring, until reduced by half, 1 to 2 minutes.
10. Add the chicken broth and apple cider and simmer until reduced to 1 cup, scraping up any browned bits from the bottom of the pan, 5 minutes.
11. Add the vinegar and the remaining 2 tablespoons of ground gingersnaps and 1 tablespoon of butter and cook, stirring, until thickened, 1 minute.
12. Return the pork to the skillet and cook for 1 minute longer.
13. Transfer the pork to plates and spoon the sauce on top.
14. Garnish with the crushed gingersnaps and chives.

ground gingersnaps, flour, pork, salt, unsalted butter, extravirgin olive oil, shallot, calvados, chicken broth, apple cider, cider vinegar, chives

Taken from www.foodandwine.com/recipes/pork-with-gingersnap-sauce (may not work)