So, this recipe is dedicated to my favorite chick Alicia Rosser.
I used 2 tenderloins so cut the recipe in half if you need to.
PEAR CIDER PORK TENDERLOIN
1 yellow onion sliced
5 cloves fresh garlic roughly chopped
extra virgin olive oil (see in directions how much)
1.5 bottles of Hard Pear Cider (Wyders brand is the best)
1.5 cups chicken broth
2 pork tenderloins sliced into medallions
3 tbsp of your favorite seasoning salt blend (I used my Luigi's brand)
1/2 tbsp oregano
***
Get out your biggest skillet. Heat it to medium high. Coat the bottom of the skillet in olive oil...don't celebrate it but have a good coverage of oil. Place the onions and garlic in the pan and let them soften. After about 2 minutes place the pork in the pan and sprinkle the meat with your seasoning salt blend. Cook meat on both sides for about 5-6 minutes on both sides (it may take longer if you sliced your medallions thick). Once the meat is cooked through (keeping in mind that pork should be a little pink) then remove it from the pan. Turn the heat to high and pour in the cider and broth to deglaze things. Bring to a boil while stirring. Once it boils reduce heat to simmer for about 2 minutes. Add the pork back into the pan to coat it. I then made white rice and put it on the serving dish then covered it with the medallions then pour all the sauce over the meat and rice. Serve with your favorite veggie:)
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