Pork Medallions with Double-Apple Sauce

1 cup apple cider
2 large Granny Smith apples, peeled and each cut into 8 wedges
1 lb. pork tenderloin, trimmed and cut crosswise into 8 slices
1/2 tsp. salt
1/2 cup half-and-half
1/2 tsp. dried rosemary, crushed

Pour cider into a large nonstick skillet; bring to a boil. Add apples. Reduce
heat, and simmer 5 minutes or until apples are barely tender. Remove apples
from pan with a slotted spoon, and place apples in a medium bowl.
Cook cider until reduced to 1/2 cup (about 3 minutes). Pour reduced cider
over apples; set aside.

Sprinkle pork evenly with salt. Wipe pan clean with a damp paper towel. Heat
pan over medium-high heat. Coat pan with cooking spray. Add pork to pan;
cook 3 minutes on each side or until browned. Remove from heat. Add the
apple mixture, half-and-half, and rosemary. Serve with Lemony Broccoil and Buttered Egg Noodles.
Serve immediately.

4 servings