1medium Granny Smith apple, peeled and cut into 1/2-inch cubes
Salt and freshly ground black pepper
Trim any excess fat and remove the silver skin from the tenderloin. Slice into 3/4-inch thick slices, flatten slightly with the back of a spatula, then season on both sides with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Add the pork and cook until lightly browned, 2 minutes per side. Transfer to a plate and cover to keep warm.
Reduce the heat to medium and add the butter to the pan. Add the onion and sauté until soft and translucent, 2 minutes. Add the garlic and continue cooking until fragrant, 1-1/2 to 2 minutes longer. Sprinkle with the curry powder and ground ginger and stir until blended. Add the apple and apple cider, combine well and simmer until the apple is tender but still chunky, 3 to 4 minutes. Season to taste with salt and pepper, then stir in the cream.
Return the pork to the pan along with any juices that may have accumulated on the plate. Turn the medallions several times to coat with the sauce.
To serve, plate the couscous on a serving platter, top with the pork and spoon the sauce over the top.
This recipe can easily be doubled.
Tips for Making This Recipe
To make pearl couscous:
Melt 1/2 tablespoon of butter in a 2-quart sauce pan over medium heat. Add 1 cup of couscous and stir until lightly toasted, 2 minutes. Add 1-1/4 cups low-sodium chicken broth and bring to a boil. Reduce the heat to simmering, add 1/4 cup each slivered almonds and dried cranberries. Cover and cook until the broth is absorbed and the couscous is tender, 6 to 8 minutes. Fluff with a fork and serve.