Pork Tenderloin with Calvados Sauce and Dried Fruit Compote

• 2 3/4- to 1-pound pork tenderloins
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon olive oil
• 3 shallots, chopped
• 1 cup whipping cream
• 1/2 cup canned low-salt chicken broth
• 2 tablespoons Calvados (apple brandy) or brandy
• Dried Fruit Compote

1. Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper.
2. Melt butter and oil in heavy large skillet over medium-high heat.
3. Working in batches, add pork and saute until brown and cooked through, about 5 minutes per side.
4. Transfer pork to plate; tent with foil to keep warm.
5. Add shallots to skillet and stir 1 minute.
6. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes.
7. Season sauce with salt and pepper.
8. Divide medallions among 6 plates.
9. Top with sauce; serve with compote.

pork, butter, olive oil, shallots, whipping cream, chicken broth, calvados

Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-with-calvados-sauce-and-dried-fruit-compote-103897 (may not work)