Pork Tenderloin with Apples

This recipe was so good I literally licked my plate.  We got this cookbook from my Dad for Christmas and it is amazing.  It has great pictures that I can use for inspiration and short ingredient lists that keeps our grocery budget on track!
Pork Tenderloin with Apples
Adapted from Cooking by James Peterson

1 18oz pork tenderloins
3 Granny Smith apples
6 Tbsp butter
2 Tbsp sugar
2 Tbsp olive oil
1/2 cup apple cider
1/2 tsp cider vinegar
Cut the tenderloins into half inch to one inch thick rounds. Sprinkle each round with salt and pepper and set aside.

Peel each apple and cut into 8 wedges.  Choose a pan big enough to fit all of the apples in a single layer.  Heat the pan to medium and melt three T of butter.  Once the butter is melted add the apples and sprinkle them with sugar.  Cook one side for about 10 minutes (or until they brown).  Flip them to the other side and cook for about 5 minutes or until they are tender.  Set aside.
Heat another sauté pan that is big enough for all of the pork rounds on medium heat with the 2 T olive oil.  When the olive oil is hot add the rounds slowly and cook for about 3 minutes and then flip and cook for an additional 2 minutes.  If you like your meat well done, add time.  Take out of the pan and pat dry to remove excess fat.

Remove the oil from the pan and add the apple cider.  Reduce the cider by half.  Stir the cider occasionally to loosen any caramelized meat juices.  Whisk in remaining 3 T butter, salt, pepper and vinegar.  Bring the mixture to a boil and simmer for 30 seconds or until it reaches desired consistency.
If you want to reduce the calories, the sauce can be eliminated.  It’s delicious, but 3 extra T of butter!

Nutritionals (Serves 4): Cals: 502, Fat: 32, Carbs: 18, Fiber 2.8, Protein: 35.8.

(without sauce):Cals: 425.8, Fat: 23.5, Carbs: 18, Fiber: 2.8, Protein: 35.8