1 (1-¼ lb.) pork tenderloin
1 tablespoon olive oil
2 teaspoons butter
1-1/2 tablespoons (chilled and cut into smaller pieces) butter
1 large shallot thinly sliced
1 small clove of garlic, minced
1-2 (4-6 ounces) Cosmic Crisp® apples, cored and cut into 8-12 wedges each
2/3 cup chicken stock
1/3 cup apple cider
1/3 cup dry white wine
salt and pepper
Fresh parsley for garnish
Pat tenderloins dry and season with salt and pepper. Heat oil in a 12 inch oven proof skillet over moderately high heat, brown tenderloin on all sides, turning with tongs, about 5 minutes. Place skillet in upper third of oven and pour in half of the chicken stock. Roast until a thermometer registers 135-140°F (final temperature 145°F* for medium), 12 – 15 minutes, turning halfway through. If theskillet becomes dry, add a teaspoon of stock or water. Transfer meat to a platter, cover loosely with foil, and allow to rest for 10 -15 minutes.
Meanwhile, heat 2 teaspoons of butter in the skillet (remember, handle will be hot!), add shallot and apple wedges and sauté, turning occasionally until tender and golden brown, 5 to 7 minutes. Transfer to a plate. Add garlic to pan and cook for 1 minute. Add the remaining chicken broth, cider, and wine to skillet, scraping up any browned bits, and cook on medium high until sauce reduces, about 5-10 minutes. Remove from heat and stir in the cold tablespoons of butter a few at a time and any pan juices collected from tenderloin.
Cut meat into ½ inch slices and serve topped with apples and sauce, adding a little parsley, whole or chopped for garnish.
* Temperature is ideal peak temperature for medium. Meat should be removed from heat 5 to 10°F lower and allowed to rise during resting.