Stir reserved stock and cider mix into skillet and bring to a boil, then reduce to simmer. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
Cut the rested tenderloin into 1 ½-inch slices. Serve sauce spooned over sliced tenderloin.
Wine pairing: Serve with a Chardonnay.
Pork Normandy https://moodysbutchershop.com/pork-normandy/ March 22, 2018