Pork Normandy

• 1 tablespoon butter
• 1 1/2 pounds pork tenderloin
• 1 medium onion, thinly sliced
• 1 large sweet apple - peeled, cored and thinly sliced
• 1 tablespoon all-purpose flour
• 5 ounces chicken stock
• 1/3 (12 fluid ounce) bottle hard apple cider
• salt and pepper to taste
• 2 tablespoons heavy cream

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat butter in an oven-proof skillet over medium heat.
3. Place pork tenderloin in butter, and brown on both sides.
4. Remove from skillet, and set aside.
5. Stir in onions, and cook 2 to 3 minutes.
6. Stir in apple, and cook until golden brown.
7. Stir in flour; cook about 30 seconds.
8. In a bowl, stir together stock and apple cider.
9. Stir into skillet, and bring to a boil.
10. Return tenderloin to skillet.
11. Season to taste with salt and pepper.
12. Cover skillet.
13. Bake in preheated oven until tender, about 45 minutes.
14. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
15. Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth.
16. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm.
17. Serve sauce spooned over sliced tenderloin.

butter, pork tenderloin, onion, sweet apple, flour, chicken, apple cider, salt, heavy cream

Taken from allrecipes.com/recipe/pork-normandy/ (may not work)