1 pound pork tenderloin

5 T. butter

4 Golden Delicious apples, cored

1 tsp. brown sugar

2 large shallots, peeled and chopped

1 T. fresh thyme

¼ C. Calvados

1 C. half-and-half

¼ C. apple cider

 

Slice pork into ½ inch thick slices. Place between wax paper and flatten with a mallet. Wrap or cover and refrigerate. Melt twp T. butter in large skillet over medium heat. Add apples and sugar. Brown apples lightly, for about 5-6 minutes. Remove from skillet, and set aside. Melt two more tsp. of butter over high heat. Add the pork. Season with salt and pepper. Sauté until cooked through and lightly browned, about 2 minutes per side. Set aside, keeping the pork warm. Melt one tsp. butter in the same skillet. Brown shallots, adding the fresh thyme. Add Calvados and boil until reduced to glaze. Blend in half-and-half and cider and boil until entire mixture thickens. Season with salt and pepper. Reheat apples and pork. Serve with sauce.