2 tbsp. vegetable oil
1 tbsp. each cider vinegar, Dijon mustard & brown sugar
2 pork tenderloins (2 1/2 lb.)
1 tbsp. butter
Salt & pepper
1/2 c. chicken broth
3/4 c. apple cider
1/2 c. whipping cream
Apples:
2 tbsp. butter
4 apples, cored, in 1/2 inch slices
1 tbsp. brown sugar

Mix 1 tablespoon oil, vinegar, mustard and brown sugar. Transfer to a large plastic bag and add pork. Seal bag and refrigerate several hours.

Heat remaining 1 tablespoon oil and butter in large skillet. Add pork and brown well on all sides, seasoning with salt and pepper. Add stock; reduce heat and simmer about 35 minutes. Remove meat and set aside, tented with foil to keep warm. Add apple cider to pan juices and boil until reduced to about 3/4 cup (5 minutes).

Meanwhile, melt butter in large skillet. When hot add apples and cook until barely tender. Sprinkle with brown sugar and continue cooking 1 minute longer. Finish sauce by adding cream to the reduce cider mixture. Boil until slightly thickened. Serve pork in thin slices topped with sauce and apples on the side. Serves 6.