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Pork and Apple SautéMakes 6 Servings
Pork and apples together are a classic taste combination, and this is a wonderful way to try these flavors if you haven't already.
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
- 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.
- While apples are cooking, cut tenderloin at an angle into 1/3-inch cutlets. Pound thin using meat mallet or pounder.
- 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.
- 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.
- Pour sauce over pork. Garnish with parsley.