Jim Hoffer, My Carolina Kitchen
Serves 4, 3 slices each
16 ounces pork tenderloin, cut into 12 slices
Kosher salt and freshly ground black pepper
1 tablespoon oil
1 clove of garlic, finely chopped
1 tablespoon all-purpose flour
2 teaspoons (or more to taste) chopped fresh rosemary
½ cup apple juice, preferably organic
½ cup water
1 tablespoon drained small capers
Preheat the oven to 300 degrees F. Slice pork tenderloin into 12 slices and between pieces of wax paper, pound flat. Season on both sides with salt and pepper. Heat the oil in a non-stick 12” skillet and brown the pork slices, taking care not to crowd the pan (may have to do in batches), turning once, until almost cooked. Remove the pork slices to an ovenproof dish.
Add chopped garlic to the hot oil in the skillet, sauté for a minute, then add the flour and stir to make a roux, then add apple juice and water and stir until incorporated. Pour the sauce over the pork slices and bake for 15 to 20 minutes. Remove slices to a serving dish and sprinkle with drained capers. Taste the sauce for seasonings, correct as necessary, then spoon over pork and serve right away. Easily doubled or tripled. French Potato Salad makes a nice accompaniment.