Pork tenderloin with apple gravy
Note: If you prefer, use white wine or hard cider in place of the apple juice. From "Family Cookbook," by Caroline Bretherton.
• 2 tbsp. flour, divided
• Salt and freshly ground black pepper
• 1 lb. piece of pork tenderloin, sliced into 3/4-in. pieces
• 1 tbsp. olive oil
• 2 tbsp. butter, divided
• 2/3 c. apple juice (see Note)
• 2/3 c. chicken stock
• 1/4 c. half-and-half
• 1 tbsp. finely chopped fresh sage
Season 1 tablespoon flour with salt and pepper, and place on a plate. Toss meat in it, lightly coating all sides and shaking off any excess flour. Preheat oven to 250 degrees.
Heat olive oil and 1 tablespoon butter in a large, deep-sided frying pan. Sear pork pieces a few at a time for 2 to 3 minutes on each side until well browned. You will need to work in batches, as the pan must not be crowded or the meat will fail to form a good crust. Keep the cooked pork warm, loosely covered with foil, in the low oven.
Heat remaining 1 tablespoon butter in pan and whisk in remaining 1 tablespoon flour. Whisk in apple juice and stock, a little at a time and bring to a boil. Reduce heat to a simmer and reduce sauce to about half its original volume, then add the half-and-half and sage, and cook until sauce is thick and creamy. Season to taste.
Return meat to pan with any juices that have come from it, and cook for another minute or two until pork is piping hot once more, and the sauce is evenly glossy.