Pork Normandy

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Melt butter in an oven-safe skillet over medium heat. Sear the tenderloin in the melted butter, then move it to a plate.

3. 3

   Add the onions to the skillet; cook and stir for 2 to 3 minutes. Stir in the apple and cook until golden brown. Stir in the flour and cook for about 30 seconds.

4. 4

   Whisk the chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil, scraping the browned bits from the bottom of the pan. Return the tenderloin to the skillet; season with salt and pepper.

5. 5

   Cover the skillet, transfer it to the preheated oven, and bake until the pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

6. 6

   Transfer the tenderloin to a cutting board and slice into 1 1/2-inch pieces.

7. 7

   Place the onions, apples, and all the liquid from the skillet into a blender or food processor; pulse until smooth. Return the sauce to the pan and reheat over medium-low. Stir in the cream and heat until warm.

8. 8

   Spoon the sauce over the sliced tenderloin to serve.

• Calories 197.27 kcal Moderate
• Protein 20.82 g Good Source
• Carbs 12.72 g Moderate
• Total Fat 6.3 g Moderate
• Saturated Fat 3.35 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 71.44 mg High
• Sodium 607.76 mg High
• Fiber 1.31 g Low Source
• Sugar 5.39 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 9.07 mg Low Source
• Iron 0.47 mg Low Source
• Potassium 43.98 mg Low Source
• Vitamin A 121.64 mcg_rae Moderate
• Vitamin C 4.06 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅
• Alcohol 🚫🍷