Author: Adapted from Cooking Light Pork with Potatoes, Apples and Sour Cream-Cider Sauce
Ingredients
1 1/2lb.pork tenderloin
2tbsp.olive oildivided
1large onion cut into 12 wedges
2applescut into 1" cubes, about 1 lb. (I used Honeycrisp)
2c.chicken broth
1/2c.Calvadosapple brandy
1/4tsp.salt
1/8tsp.black pepper
1/2sour cream
chopped parsley for garnishif desired
Options
Can use 1 c. each apple cider and chicken broth vs. 2 c. chicken broth
Can substitute 9 small red potatoes cut in halfabout 1 1/4 lb. instead of mushrooms
Instructions
Trim fat and silver skin from tenderloin. Heat 1 tbsp. olive oil in large, ovenproof Dutch oven over medium-high heat. Add pork and cook 8 minutes, or until browned, turning occasionally. Remove from pan.
Turn heat down to medium, Add 1 tbsp. oil to pan. Add onion and saute 5 minutes. Add mushrooms and saute 1 minute. Stir in apples, then nestle pork into center of pan. (If using potatoes, add to pan now.) Bake uncovered at 400 degrees for 25 minutes, or until meat thermometer registers 145-150 degrees.. Remove pork and vegetable/apple mixture from pan and keep warm. Note - I put everything into another pan with a lid, which worked great.
Add broth (or broth & cider), Calvados, salt and pepper to pan, scraping pan to loosen browned bits. Bring to a boil over high heat and cook until reduced to 1 c. (about 8 minutes.) Remove from heat. Whisk in sour cream until blended. Reduce heat and simmer 1 minute, uncovered. Cut pork into slices and serve with vegetable/apple mixture and sour cream sauce. If desired, garnish with chopped parsley. Enjoy!