Roast Pork Tenderloin with Apples and Cider Sauce

epicurious.com

Spencer307

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2 (¾-pound) pork tenderloins

1 tablespoon vegetable oil

2 teaspoons unsalted butter

2 (½-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges

1 cup low-sodium fat-free chicken broth

⅔ cup unfiltered apple cider

½ teaspoon arrowroot

1 tablespoon water

2 teaspoons cider vinegar

½ teaspoon salt

¼ teaspoon black pepper

Note: Ingredients may have been altered from the original.

Directions at epicurious.com

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