Lean pork tenderloin cooks quickly when sliced across the grain into neat rounds. Match the inherent sweetness of the meat with juicy late-summer nectarines, which caramelize in the heat of the pan. This dish would also be delicious with peaches ,apples or pears.
1 pork tenderloin, (about 1-1/2 pounds), cut crosswise into 4 to 6 medallions
Salt and freshly ground pepper
1 tablespoon olive oil
1 cup (8 ounces) hard apple cider
1 fresh sprig rosemary
2 teaspoons whole-grain mustard
2 nectarines or peaches, halved, pitted and cut into wedges, halved lengthwise
1 tablespoon unsalted butter
Preheat an oven to 400°F
1 . Season the pork with salt and pepper. In an ovenproof fry pan over medium-high heat, warm the oil. Add the pork medallions and cook, turning once, until browned, 4 to 5 minutes. Transfer to a plate.
2 . Add the cider, rosemary and mustard to the pan, bring to a boil and stir to scrape up any browned bits on the pan bottom. Cook until the liquid is reduced by half, 3 to 4 minutes. Return the pork to the pan, place in the oven and cook for about 8 minutes .
3 . Remove from the oven, turn the pork and add the sliced nectarines. Return to the oven and cook until the pork is tender and registers 145°F about 10 minutes.
4 . Transfer the pork and nectarines to a platter. Place the pan over medium heat and whisk in the butter to make a sauce. Spoon the sauce over the pork and nectarines and serve immediately.