Ingredients

• 1 LB Tart Apples (such as Granny Smith)


• 4 TBSP Unsalted Butter


• 2 TBSP Light Brown Sugar


• 2-4 TBSP Water


• 1 Tsp Fresh Ginger


• 8 Slices Pork (approximately 2' thick)


• Salt & Pepper to taste


• 3 Oz. Olive Oil

Directions

1. Peel, quarter and core apples, then slice thinly lengthwise. In a heavy sauté pan over medium heat, melt butter. When hot add apples and sauté stirring and tossing for 5 minutes. Add sugar and ginger and continue cooking for additional 5 minutes. Add 2 oz. water, cover and reduce heat, and cook until apples are almost tender, 6-8 minutes (watch carefully so as not to burn). Set aside.


2. Season pork on all sides. Melt butter in olive oil over medium heat. When hot add slices of pork, turning once or twice until browned and no longer pink at the center (4 minutes on each side). Set aside and keep warm.


3. When pork is finished cooking, pour off fat from pan and return pan to medium heat. Add apples and juices and stir to loosen any browned bits on the bottom (if sticking to pan add a little water). Cook till apples are well heated, 2-3 minutes. Return the pork slices and their juices to pan and heat on each side approximately 30 seconds.


4. Arrange pork on platter and top with apples.