Roast Pork Tenderloin with Apples and Cider Sauce

Ingredients

• 0.7 cup apple cider 
• 0.5 teaspoon tapioca/arrowroot flour 
• 0.3 teaspoon pepper black
• 2 teaspoons apple cider vinegar 
• 1 cup fat-skimmed beef broth fat-free low-sodium
• 1 pound apples i use 2 granny smith apples cored peeled cut into 16 wedges
• 1.5 pound pork tenderloin 
• 0.5 teaspoon salt 
• 2 teaspoons butter unsalted
• 1 tablespoon vegetable oil 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• oven
• whisk
• kitchen thermometer
• aluminum foil
• tongs

Directions

1. Preheat oven to 425°F.
2. Pat tenderloins dry and season with salt and pepper.
3. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.)
4. Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes.
5. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
6. While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides.
7. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes.
8. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl.
9. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes.
10. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
11. Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.
12. Each serving contains about 200 calories and 7 grams fat.
13. Self