Pork Tenderloin Cutlets with an
Apple Cider Sauce

1 Pork Tenderloin prepped into cultlets
(8-10 pieces)
Flour for dredging
Salt and pepper
2 Shallots
2 Thyme sprigs
2 Apples sliced thin
1 cup of apple cider
1 cup of chicken stock
½ cup of sherry
2 tsp of champagne mustard

Cut tenderloin into 2” pieces and flatten with
meat mallet
Place 2 Tbls of butter and 3Tbls of olive oil in a
saute pan.
Heat untill foaming
Dredge the pork cutlets in seasoned flour.
Saute the cutlets in batches about 3-4 minutes per side.
Place the cutlets on a platter and keep warm.

In the same saute pan brown the shallots
Add the thyme sprigs and the apples and cook until the apples
are slightly soft.
Stir in the mustard and then the sherry and cook down for about
5 minutes.
Add the apple cider and stock and reduce sauce until slightly
thickened and correct seasoning.
Pour the sauce over the cutlets.