Rosemary and Apple Cider Braised Pork Tenderloin with Apples

2 duBreton Natural Pork tenderloins, trimmed
Vera Jane's Extra-Virgin Olive Oil to rub on pork and for sautéing
2 Tbsp fresh rosemary, chopped
Salt and pepper
2 large cooking apples (such as McIntosh, Honeycrisp, or Granny Smith), peeled, cored, and sliced
1 1/2 cups apple cider
1 1/2 cups chicken stock

Preheat oven to 350°F. Preheat an oven proof sauté pan on medium high. Rub the pork tenderloins with olive oil and rosemary, then season with salt and pepper. Add about 1 Tbsp of olive oil to the pan and sear on all sides. Remove from pan and add the apples and a little more olive oil, and sauté until golden. Deglaze the pan with the apple cider, and then add the chicken stock. Bring to a boil and then add the tenderloin back in the pan. Cover tightly and place in the preheated oven. Braise for 15–20 minutes. Remove pork from the sauce and let it rest. Bring the sauce back up to a boil and reduce a bit to thicken the sauce. Slice the pork and serve with some of the sauce and apples on top.

Makes 4 servings

Per serving: 393 calories; 14g total fat; 4g saturated fat; 136mg cholesterol; 488mg sodium; 21g total carbohydrates; 44g protein;