Sauteed Apples and Cider Sauce for Pork Tenderloin

We made a trip to Apple Hill a couple of weeks ago.  We have lots and lots of apples to use up!  This sauce was delicious over our pork tenderloin last night.


2-3 apples, peeled, and cored

2 Tablespoons butter

1 cup chicken stock

2/3 cup apple cider

1/2 teaspoon cornstarch

1 Tablespoon water

2 teaspoons apple cider vinegar

salt and pepper

DSC01638After the apples have been peeled and cored, slice them

DSC01639Melt butter into a large saute pan and add the apples. Cook for 5-7 minutes until browned.

DSC01641Remove the apples slices to a bowl.

DSC01642Add the chicken stock and apple cider to the saucepan.  Mix the cornstarch and water to make a slurry.  Add to the saucepan and cook until reduced in half.

DSC01643If the sauce doesn’t thicken enough, add a little more cornstarch/water mixture.  Remove from heat and add the vinegar, salt and pepper.   Place the apples back in the sauce and keep warm until ready to serve.

DSC01644Slice the pork tenderloin and pour the apples and sauce on top.