Adapted from “The New Blue Ridge Cookbook” by Elizabeth Wiegand
1/2 of a 1 1/2 to 2-pound pork tenderloin (wrap and refrigerate or freeze other half for another use)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 medium to large tart apple, peeled, cored, and thinly sliced
1 small onion, thinly sliced
3/4 cup apple cider, preferably unfiltered (for extra zing, substitute applejack for part of the cider)
1/2 cup chicken stock or broth
2 tablespoons minced fresh sage leaves
1/4 to 1/2 cup heavy cream
1. Remove silver skin from pork tenderloin and slice into 1-inch-thick pieces. Pound slices to flatten approximately 3/4 inch thick. Season with salt and black pepper.
2. Heat olive oil in a heavy skillet over medium-high heat. Once oil is hot, sear pork slices for about a minute on each side. Remove to a plate along and set aside.
3. Meanwhile, add butter to the same skillet and melt over medium heat. Add apple and onion slices; sauté until the apple starts to turn brown, about 4 minutes. Add cider; raise heat to high and boil until liquid reduces to a glaze, 2 to 3 minutes. Increase heat to high and add chicken stock, sage, and any pork juices that have accumulated on the plate. Add cream and cook another 2 minutes.
4. Reduce heat to medium and return pork to the skillet, turning the slices to coat them well. Simmer about 3 minutes to heat through. Adjust seasoning to taste.
5. Transfer pork to a serving plate and spoon sauce over slices. Garnish with extra sage leaves if desired and serve immediately.
Makes 4 servings.
Susan Puckett gathers heirloom Southern recipes for our monthly Home Plates column.
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