1 teaspoon olive oil
3 medium apples, sliced
1 pound pork tenderloin, sliced
¾ cup chicken stock
1 tablespoon whole grain dijon mustard
5 fresh sage leaves
2 tablespoons of half-fat crème fraîche
- Heat 1/2 teaspoon of olive oil in a skillet over low heat and add the apple. Cook for 10 minutes on both sides. Set aside.
- Heat the remaining olive oil in a skillet over medium-high heat and add the sliced tenderloin. Fry for 2 minutes on each side.
- Add the chicken stock and mustard. Stir in. Add the sage leaves and stir them in, too.
- Add the creme fraiche and apple. Cook and stir for 5 minutes.