Ingredients
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2 pork tenderloins (2 1/2 lbs total)
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1 tbsp vegetable oil
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2 tsp unsalted butter
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2 Granny Smith apples ( 1/2 pound total) peeled, cored and cut into 16 wedges
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2/3 cup apple cider
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1/3 cup brown sugar, unpacked
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1/4 cup chopped onion
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1/4 tsp ground cinnamon
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Dash of ground cloves
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2 tsp cider vinegar
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1/2 tsp salt
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1/4 tsp ground black pepper
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1 tbsp cornstarch
Steps
1
Preheat oven to 350ºF. Heat oil in a 12-inch nonstick skillet over moderately high heat, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. Place tenderloins in shallow baking dish and roast for 20–30 minutes or until meat thermometer reads 145ºF. Allow to rest for 3 minutes before slicing.
2
While meat is roasting, heat butter in medium skillet, add apples and sauté until brown, then transfer to a separate plate and set aside. Combine remaining ingredients, except cornstarch, in same skillet. Heat until mixture begins to simmer. Dissolve cornstarch in a small amount of water and add to skillet. Cook until thickened and hot, stirring constantly. Serve pork slices with apples and glaze.
