Seared Pork Tenderloin with Apples, Hard Cider and Bacon
Season pork on all sides with salt and pepper. In large skillet, heat oil and add pork medallions, searing 2 min per side, until golden brown and 140° in center. Remove pork from pan and keep warm. Add bacon to skillet and cook until browned; add apples and onions and sauté 2-3 min until golden. Pour apple and onion mixture onto serving platter, topping with pork. Meanwhile, add mustard, vinegar and cider to skillet, reducing by half. Whisk in garlic, butter and rosemary, heating just until butter is melted and sauce is silky. Pour over pork and serve immediately with Roasted Rosemary Potatoes.
Roasted Rosemary Potatoes
Preheat oven to 400 degrees. Toss all to combine and spread in single layer on parchment-lined sheet pan. Roast for 30 min, tossing halfway through. Potatoes may need longer, dependent upon size and variety; test with pick inserted in center and remove from oven when browned and soft. Serve immediately.