Pork Normandy

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter until browned on all sides, then transfer to a plate. (8 minutes)

Recipe View Add onions to the skillet; cook and stir for 2 to 3 minutes until softened. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds. (7 minutes)

Recipe View Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper. (5 minutes)

Recipe View Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). (45 minutes)

Recipe View Transfer tenderloin to a cutting board, and let rest for 5-10 minutes before cutting into 1 1/2-inch slices. (10 minutes)

Recipe View Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm. (10 minutes)

Recipe View Spoon sauce over sliced tenderloin to serve.