Fall Is Here Pork Tenderloin

• 2 pounds Pork Tenderloin
• 3 Tablespoons Flour
• 1 Tablespoon Freshly Ground Black Pepper
• 3 Tablespoons Vegetable Oil
• 2 cups Apple Juice
• 1/2 cups Cider Vinegar
• 1/2 cups White Wine (Use The Good Stuff, Not Cooking Wine)
• 3 Tablespoons Chopped Shallots

1. Dry tenderloin well and dredge well in flour mixed with pepper.
2. Sear all sides of the loin (including the ends) in a heavy skillet in the oil until well browned.
3. Add apple juice, vinegar, wine and shallots to the pan.
4. Cook on medium till juices run clear and sauce is reduced by nearly half and thickens slightly.
5. I like to serve this with roasted carrots and wild rice.

tenderloin, flour, freshly ground black pepper, vegetable oil, apple juice, vinegar, white wine, shallots

Taken from tastykitchen.com/recipes/main-courses/fall-is-here-pork-tenderloin/ (may not work)