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Pork Tenderloin with Apples and Cranberries - IP
Ingredients
  • 2 (12 - to 16- ounce) pork tenderloins, trimmed
  • 2 teaspoons dried herbes de Provence
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon all-purpose flour
  • 1 cup apple cider
  • 1-½ pounds Granny Smith apples, peeled, cored and quartered
  • ½ cup dried cranberries
  • 1 tablespoon packed brown sugar
  • 1 tablespoon unsalted butter
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