Quick Roast Pork with Sauteed Apples

1 pork tenderloin (whole filet), about 12 ounces

2 tsp vegetable oil

2 tsp butter

2 small Golden Delicious apples, peeled, cored, cut into wedges

salt and white pepper

1/4 cup chicken broth

1 prepared English Coleman’s mustard

1/4 cup heavy cream

Preheat oven to 400 degrees.

Trim the pork with a sharp knife, cutting off any silvery skin, as this toughens and shrinks when cooked. Cut off and freeze the thin tapered end for another use (it’s excellent in a stir-fry).

Heat the oil and butter in an ovenproof skillet. Add meat and brown on all sides, about 5 minutes. Add the apple wedges, turning them in the cooking juices. Season lightly with salt and pepper.

Bake for 12 minutes, turning the meat and apple wedges halfway through the cooking time. Transfer the pork and apples to a warmed plate.

Place the roasting pan over medium-high heat and add the chicken broth. Let boil for 1 minute, then stir in mustard and cream. Let thicken slightly, stirring constantly. Season to taste with salt and pepper.

Carved the meat in diagonal slices. Top with the sauce and garnish with apple wedges

Serves 2.