1 tbsp. butter
1 tbsp. oil
2 pork tenderloins, 1 1/2 - 2 lbs.
1 med. onion, sliced
1 tart apple, pared and sliced
1 tbsp. flour
1 1/2 c. veal or chicken stock
1/4 c. half and half or cream
Salt and pepper to taste

In a saute pan heat oil and butter and brown tenderloins on all sides. Remove. Add onion until soft but not brown. Add apple and continue to cook until apples and onions are golden brown. Replace tenderloin.

Stir in flour. Add stock, salt and pepper and bring to boil. Cover and simmer 40-50 minutes or until meat is tender, stirring occasionally. Lift out meat and carve 1/4 inch diagonal slices. Arrange on platter and keep warm.

Strain sauce, pressing to puree. Simmer. Add cream, bring just to a boil. Taste for seasoning. Spoon over pork. Can be baked in oven, 350 degrees, 1 1/2 - 2 hours.