Ingredients

The following ingredients have 4 Servings
  • 1 pork tenderloin, about 1 1/2 lb. (750 g), cut crosswise into 4 to 6 medallions
  • Salt and freshly ground pepper
  • 1 Tbs. olive oil
  • 1 cup (8 fl. oz./250 ml) hard apple cider
  • 1 fresh rosemary sprig
  • 2 tsp. whole-grain mustard
  • 2 nectarines or peaches, halved, pitted and cut into wedges, or 6 figs, halved lengthwise
  • 1 Tbs. unsalted butter

Instruction

  • Preheat an oven to 400°F (200°C).
  • Season the pork with salt and pepper. In an ovenproof fry pan over medium-high heat, warm the olive oil. Add the pork and cook, turning once, until browned, 4 to 5 minutes. Transfer to a plate.
  • Add the cider, rosemary and mustard to the pan and bring to a boil, stirring to scrape up any browned bits on the pan bottom. Cook until the liquid is reduced by half, 3 to 4 minutes. Return the pork to the pan, transfer to the oven and cook for 6 minutes. Remove from the oven, turn the pork and add the nectarines. Return to the oven and cook until the pork is tender and registers 145°F (63°C) on an instant-read thermometer, 6 to 8 minutes.
  • Transfer the pork and nectarines to a platter. Place the pan over medium heat and whisk in the butter to make a sauce. Spoon the sauce over the pork and nectarines and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)