Pork With Caramelized Onions And Apples
|Apple||2 , peeled and cored|
|Olive oil||4 Tablespoon|
|Onion||1 , thickly sliced|
|Pork tenderloin||1 Pound, cut into .5 inch slices|
|Vegetable broth||2⁄3 Cup (10.67 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
Cut the apples crosswise into 1/4 inch slices; dust with the sugar.
Heat the butter and half the olive oil in a large skillet over medium heat.
Brown the sugared apples quickly on both sides in the butter mixture over medium heat.
Remove to a serving plate.
Add the onion to the juices in the skillet and cook until onion slices begin to brown and caramelize, tossing well.
Cook for 5 minutes longer.
Remove to a plate.
Add the remaining 2 tablespoons olive oil to the skillet juices.
Combine the flour, salt, pepper and coriander.
Dust the pork with the flour mixture.
Brown the pork slices quickly on both sides in the olive oil mixture.
Add the vegetable broth and bay leaves.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Return the onion to the skillet and add the cream.
Simmer for 5 minutes.
Season with salt and pepper.
Garnish with the apple rings and chopped chives.