Pork with cinnamon, cider and apples

400 g pork tenderloin

150 ml chicken broth

2 green Apple

0,6 Cup cider

2 tbsp. Apple cider vinegar

1 tbsp. water

1 tbsp. vegetable oil

2 tsp. butter
what kind of oil to choose? we'll show

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. ground cinnamon

1/2 tsp. corn starch

Apples, peeled and cut into thin slices.

Butter with vegetable put in a pan, melt, put the meat rubbed with pepper and salt, about 5 minutes fry until Golden brown.

Put the pan with the meat for 15 minutes in a preheated 215 degree oven, then use tongs to get the meat, put on a plate and cover with foil.

Once the butter stops foaming and hissing, put in the pan of apples, sprinkle with cinnamon, over moderate heat, fry until soft and Golden-brown hue about 5-7 minutes, then put them on a dish.

Pour into the same pan the chicken stock and cider, bring to a boil over high heat.

Stir the water with starch, pour in the boiling broth, cider, stirring whisk over moderate heat cook the sauce for 5 minutes until thick and reduced in volume to 1 Cup.

Remove sauce from heat, stir in the vinegar, season with pepper and salt, mix well.

Served pork with cinnamon, cider and apples: the meat is exempt from foil, cut into slices, served with apples and poured the sauce.