Ingredients

• Pork Tenderloin
• 2 small pork tenderloins, about 3/4 lb. each
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil


• Couscous
• 1/2 cup water
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1 1/2 cups couscous


• Creamy Apple Cider Sauce
• 1 cup apple cider
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh parsley

Directions

Heat oven to 425 °F.

Season pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Brown tenderloins on all sides (about 7-8 minutes total), turning as needed to brown evenly.

Transfer tenderloins to a large baking dish and place in oven, uncovered. (Note: Leave any remnants and juices from pork tenderloins in skillet.) Bake for 12-14 minutes or until internal temperature registers 145°. Remove tenderloins from oven and cover with aluminum foil to keep warm.


Place water, broth and salt in a medium saucepan and heat to a simmer. Turn off heat (keeping saucepan over burner) and stir in couscous. Cover and allow to stand for 5 minutes. (Fluff with a fork just before serving.) In the meantime, prepare Creamy Apple Cider Sauce (recipe follows)..


Add flour to the broth and whisk until flour is completely dissolved. Add broth and flour mixture to the skillet you used to cook pork. Add apple cider and stir to combine. Bring to a simmer and cook for 5 minutes, stirring frequently. Stir in cream, mustard, salt and pepper and simmer for 1 minute more, then stir in parsley. Remove from heat and cover.


Slice pork into 1/2-inch-thick servings and arrange on a platter or individual serving plates with couscous. Drizzle sauce over pork or serve sauce on the side in a sauce boat (or gravy boat) so sauce can be drizzled on each serving as desired.