Pork Medallions with Double-Apple Sauce

Ingredients

• 1 cup apple cider 
• 0.3 teaspoon pepper black
• 0.5 teaspoon rosemary dried crushed
• 2 large granny smith apples peeled cut into 8 wedges ( 14 ounces)
• 0.5 cup half-and-half 
• 1 pound pork tenderloin trimmed ()
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• paper towels
• slotted spoon

Directions

1. Pour cider into a large nonstick skillet; bring to a boil.
2. Add apples. Reduce heat, and simmer 5 minutes or until apples are barely tender.
3. Remove apples from pan with a slotted spoon, and place apples in a medium bowl. Cook cider until reduced to 1/2 cup (about 3 minutes).
4. Pour reduced cider over apples; set aside.
5. Sprinkle pork evenly with salt and pepper. Wipe pan clean with a damp paper towel.
6. Heat pan over medium-high heat. Coat pan with cooking spray.
7. Add pork to pan; cook 3 minutes on each side or until browned.
8. Remove from heat.
9. Add the apple mixture, half-and-half, and rosemary.
10. Garnish with fresh parsley, if desired.
11. Serve immediately.