Pork with Potatoes, Apples, and Sour Cream-Cider Sauce

Ingredients

• 1.5 cups apple cider 
• 2  apples cut into 1-inch cubes ( 1 pound)
• 0.1 teaspoon pepper black
• 0.5 cup calvados (apple brandy)
• 1 cup less-sodium chicken broth fat-free
• 0.5 cup cup heavy whipping cream sour low-fat
• 1 tablespoon olive oil divided
• 1 large onion cut into 12 wedges
• 1.5 pound pork tenderloin 
• 9 small potatoes red cut in half ( 1 1/4 pounds)
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• whisk
• kitchen thermometer
• dutch oven

Directions

1. Preheat oven to 40
2. Trim fat from pork tenderloin.
3. Heat 1 teaspoon oil in a large, ovenproof Dutch oven over medium-high heat.
4. Add pork; cook 8 minutes or until browned, turning occasionally.
5. Remove pork from pan.
6. Add 2 teaspoons oil to pan.
7. Add onion; saut 5 minutes.
8. Add pork and potatoes to pan; insert a meat thermometer into thickest portion of pork.
9. Bake, uncovered, at 400 for 15 minutes.
10. Add apples; bake an additional 20 minutes or until potatoes are tender and thermometer registers 160 (slightly pink).
11. Remove pork and potato mixture from pan; keep warm.
12. Add cider, broth, Calvados, salt, and pepper to pan, scraping pan to loosen browned bits. Bring to a boil over high heat, and cook until reduced to 1 cup (about 8 minutes).
13. Remove from heat. Stir in sour cream, stirring with a whisk until well-blended. Reduce heat, and simmer, uncovered, 1 minute.
14. Cut pork into 1/4-inch-thick slices. Arrange 3 ounces pork on each of 6 plates; top each with 1 cup potato mixture and 1/4 cup sour cream sauce.
15. Note: For an alcohol-free version, simply increase the apple cider to 2 cups and omit the Calvados.