Pork Tenderloin with Apple and Sage
Submitted by kathyfromkansas on March 12, 2009 at 4:47 pm

Have everything chopped and measured before you start, goes fast once you start cooking.
This is my husband's favorite meal. I serve it with white and wild rice.

1 pork tenderloin (about 1 pound) cut into ¾” slices, flattened slightly
2 tablespoons olive oil
2 tablespoons butter
1 Granny Smith apple peeled and cut into 12 slices
1/2 medium onion sliced thin
2/3 cup apple cider (I use apple juice)
6 tablespoons applejack or brandy
1 cup chicken stock
4 tablespoons fresh sage leaves, minced
1/2 cup heavy cream
Salt and pepper both sides of pork slices. Heat oil to simmering. Working in small batches sear pork without moving them until brown on one side (about 80 seconds) Turn pork with tongs to avoid scraping off sear. Sear until meat is mostly opaque and well browned. Transfer to a plate.
Melt butter in same pan over med. heat. Add apple and onion, sauté until apple starts to brown, about 4 minutes. Add cider and brandy. Boil, scraping pan bottom with wooden spoon to loosen browned bits until liquid reduces to a glaze, about 2-3 minutes.
Increase heat to high, add stock and sage, boil until liquid reaches consistency of maple syrup, about 3 minutes.
Add cream; boil until reduced by half, about 2 minutes.
Reduce heat, return pork to pan, turning meat to coat. Simmer to heat pork thoroughly, about 3 minutes.
Salt and pepper to taste.