Hot and ready to serve!
place sautéed apples over the browned pork loin pieces.
When the pan has been deglazed with the hard cider, then the sauce can be made.
Once thickened it can be poured over the pork loin and apples.
Serve with buttermilk mashed potatoes.
Recipe Source by: Margaret M. Johnson ( The Irish Spirit )
As Always,
ENJOY!
Ingredients
2 pork tenderloins, 12 oz. each
salt and freshly ground pepper
4 Tbs. Kerrygold Irish butter
2 Granny Smith apples, peeled, cored and quartered
2 Tbs. minced shallots
1/2 tsp. crumbled dried sage
1/2 c. Irish Cider
1/2 c. cider vinegar
1 c. chicken stock
2/3 c. heavy cream
1 Tbs. minced fresh flat leaf parsley
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