Pork Tenderloin with Creamy Apple Cider Sauce

Found this in a magazine, and I am absolute obsessed with this dish!


Pork Tenderloin with Creamy Apple Cider Sauce

2 Small pork tenderloinds (3/4 pound each)
1 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon olive oil
2 tablespoon flour
2 cups of chicken broth
1 cup apple cider
1/2 cup heavy cream
2 tablespoons dijon mustard
2 tablespoons parsley
1 1/2 of couscous

1.) Heat Oven to 425

2.)Season pork with 1/2 teaspoon salt and 1/4 pepper. Heat oil in an oven ready skillet, brown pork on all sides for 7 minutes total, then place skillet in oven for 12 minutes

3.) In a medium sauce pan, stir flour into 1 cup of the broth until flour is dissolved. Add cider and simmer for 5 minutes. Stir in cream, the rest of the salt and pepper, mustard, and parsley.

4.) With the remaining cup of broth, and 1/2 cup of water, bring to a simmer in another saucepan and bring to a simmer. Turn off heat and add couscous. Cover and let stand for 5 minutes anf fluff.

5.) Slice the pork, and poor the creamy apple cider sauce over the pork and couscous.