World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1/4 cup olive oil
3 firm apples, peeled, cored and sliced
2 pork tenderloins, trimmed of fat
1/2 cup flour, seasoned with salt and pepper
1 cup apple cider
1/4 cup lemon juice
1/2 tsp dried rosemary
2 tbsp chopped parsley or thyme
salt and pepper, to taste

Directions

1. Heat 2 tbsp olive oil in large skillet. Add apple slices and cook over medium heat until tender and starting to caramelize, about 10 minutes. Remove and keep warm.
2. While apples are cooking, cut tenderloin at an angle into 1/3-inch cutlets. Pound thin using meat mallet or pounder.
3. Heat remaining oil in same skillet. Dust cutlets with flour, then cook in two batches over medium-high heat, browning on each side. Remove to serving dish. Arrange apple slices over pork. Keep warm.
4. Return pan to heat. Add apple cider, lemon juice and rosemary. Bring to boil and cook about 4 to 5 minutes to reduce sauce slightly. Season with salt and pepper.
5. Pour sauce over pork. Garnish with parsley.

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