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     title: pork tenderloin with apples in cider sauce
categories:
  servings: 4

      2 lb pork tenderloin
      1 t  salt
      1 t  fresh ground black pepper 
      2 t  peanut oil
      2 t  unsalted butter
    1/4 c  sweet red onion
      1 t  garlic
      2 ea apple
      1 t  fresh sage
    1/2 t  thyme
    3/4 c  unsweetened apple juice
    1/2 c  dry white wine
    1/2 t  salt
    1/2 t  ground white pepper

cut tenderloins into medallions, flatten slightly by hand
season with salt and pepper
heat oil in a skillet, over a moderate flame
add medallions and brown on both sides
remove to a platter
heat butter, over a medium flame
add onions and saute for 3-4 minutes, until softened
add garlic and saute for 1 minutes, until translucent
add apple slices and turn just until well coated
return medallions to skillet, sprinkle with sage and thyme
add cider and wine, bring to a boil, reduce heat, and simmer for 5
minutes, turn, and simmer
another 5 minutes or so, until tender
remove pork and apples to plates, with a slotted spoon
raise flame to high and reduce cooking liquid to a light syrup
consistency
pour over medallions
season with salt and pepper
serve hot

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