Ingredients
1
lb pork tenderloin, cut crosswise into 1/2-inch slices
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
1/4
cup butter or margarine
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
tablespoon Gold Medal™ all-purpose flour
1/2
cup apple cider
1/4
cup chicken broth
1
tablespoon chopped fresh rosemary leaves
Fresh rosemary sprigs, if desired
Preparation
Sprinkle pork slices evenly with 1/4 teaspoon each of the salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 3 minutes, turning once, until no longer pink in center. Remove pork to plate; cover to keep warm.
In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Cook onion and garlic in butter 3 minutes, stirring frequently, until tender. Stir in flour until blended. Gradually add cider and broth; cook 1 minute or until thickened. Stir in chopped rosemary and remaining 1/4 teaspoon each salt and pepper.
Serve pork with cider gravy. Garnish with rosemary sprigs.
