Ingredients
- 16 oz. pork tenderloin, sliced
- 1½ Tbsp. curry powder
- 1 Tbsp. olive oil
- 2 yellow onions, chopped
- 2 cups apple cider, divided
- 1 tart apple, peeled and chopped
- 1 Tbsp. cornstarch
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Instructions
- Season the pork tenderloin with curry powder and let stand for 15 minutes.
- In a large, heavy skillet, heat the olive oil over medium-high heat. Add the tenderloin and cook, turning once, until browned on both sides (5-10 minutes). Set meat aside.
- Add the onions to skillet and sauté until soft and golden. Add 1½ cups of the apple cider, reduce the heat, and simmer until the liquid is halved (20-25 minutes).
- Add apple, cornstarch, and remaining ½ cup apple cider. Stir and simmer while the sauce thickens (2-3 minutes). Return the tenderloin to the skillet and simmer until pork reaches internal temperature of at least 145ºF (5-6 minutes).
- To serve, arrange tenderloin, apples, and onions on a serving platter or divide onto individual plates. Pour thickened sauce over meat and serve immediately.