Thin pork tenderloin medallions are quickly pan seared and then tossed with sauteed apples and a cider cream pan sauce in this fall inspired skillet dinner.
Trim the silver skin off the pork tenderloin and then cut it into 1/2 inch slices. Pound each slice to a 1/4 inch thickness.
Heat olive oil in a large skillet on medium high until the oil is shimmery. Add the pork slices and saute 1-2 minutes per side, until the pork is just pink in the middle and the sides are browned. Remove the pork to a bowl.
Add the butter and apple slices to the hot skillet. Sear them on each side until well browned, 3-4 minutes total.
Add the garlic and saute for a few seconds. Then add the bourbon and let that mostly cook off, about 10 seconds. Add the cider, cream, mustard, and thyme leaves. Pour in the juices from the meat as well. Cook down until the sauce is thick and your spoon makes a path along the bottom, 3-4 minutes. Taste the sauce and add salt and pepper as needed.
Add the pork back to the skillet and serve.