2 crisp, sweet apples, such as Gala or Fuji, cored and sliced into 12 wedges
2 sprigs sage
1 garlic clove, minced
2 teaspoons all-purpose flour
½ cup apple cider
1 cup low sodium chicken broth
2 tablespoons grainy Dijon mustard
¼ cup cream or sour cream
Directions
Heat oven to 425ºF. Add the bacon to a large cast iron skillet and place over medium heat. Cook, stirring frequently, until golden and crisp. Using a slotted spoon, remove the bacon from the pan and set aside.
Turn the heat up to medium-high. Pat the pork tenderloin dry with paper towel and season with salt and pepper. Sear the pork tenderloin until evenly browned all over. Transfer the pork to a plate and add 1 tablespoon of butter to the pan. Turn the heat down to medium, add in the shallots, season with salt and pepper, and cook for 1 minute or until lightly golden, stirring occasionally. Add in the apples and sage and continue to cook for 5 minutes until softened and lightly caramelized. Transfer the apples and shallots to the plate with the bacon and set aside.
Add the remaining tablespoon of butter to the pan along with the garlic. Cook for 30 seconds then whisk in the flour and continue to cook for a minute. Whisk in the cider and chicken broth followed by the Dijon mustard. Add in the cooked shallots, apples, and bacon and nestle in the pork tenderloin.
Transfer to the oven and roast for 15 to 17 minutes or until the internal temperature of the pork reaches 145ºF.
When cooked, transfer the pork to a cutting board, cover it with foil, and allow it to rest for about 5 minutes. Meanwhile, whisk the sour cream into the sauce. Slice and serve the pork in the sauce.
