Cut tenderloin into 8 1 1/4-inch-thick medallions. In a small bowl, combine flour, 1/2 tsp. salt and 1/4 tsp. pepper. Dredge medallions in flour mixture and shake off any excess.
In a large skillet over medium-high heat, warm butter and oil until butter melts. Cook medallions, in batches if necessary, until lightly browned, about 4 minutes per side. Remove to a platter and cover loosely with foil to keep warm.
Pour off any fat remaining in skillet. Return skillet to heat and pour in broth and cider. Increase heat to high and bring to a boil. Boil rapidly, stirring with a wooden spoon to pick up browned bits on bottom of skillet, until liquid is reduced by half, about 5 minutes.
Return medallions to skillet, reduce heat to medium and cook, turning, until sauce is syrupy and medallions are cooked through, about 5 minutes.
I'm not a big fan of pork, but this recipe is unbeatable!
It's a wonderful blend of flavors and it's oh so tender.
It's the perfect dish to ring in the fall with. It's goes great with a baked sweet potato or any fall squash.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!