Courtesy of Moosewood Hollow

This easy pan sauce adds a nice accent to the pork and apples.

4 servings

INGREDIENTS:

1 pork tenderloin, about 1 lb.
salt and pepper
2 c peeled and sliced apples
1 Tbsp Maple Syrup
1/4 tsp ground cinnamon
2 Tbsp white wine
3 Tbsp heavy cream

DIRECTIONS:

Preheat oven to 375°F.

Season pork with salt and pepper and place in a metal baking pan. In a medium bowl mix apples with Sweet Lavender and cinnamon until evenly coated. Mound apples on top and around tenderloin. Roast in oven until internal temperature of pork is 150°F and it feels springy and firm when pushed on with a finger. Remove from oven and place pork and apples on a plate. Cover
with foil.

Place baking pan on burner over high heat and add wine. Whisk to scrape up any browned bits and boil wine until reduced by half. Add cream and whisk to mix. Boil until sauce is syrupy.

Remove from heat and whisk in any additional juices from pork on plate. To serve, slice pork in 1.4" thick pieces and fan out on plates. Place apple slices over pork and drizzle sauce overall. Serve immediately.