Pork Tenderloin with Caramelized Onions and Apple

This recipe I found on Canadian Living online. It says there are 6 servings, but it's so good that I'd put it down to 4 :-) Unless you have good dietary thoughts and can keep a serving to a single and not a double or triple.... good luck with this recipe though! It's delicious!

Ingredients

4 onions (you can never have too many caramalized onions!) 3 tbsp (50 mL) extra-virgin olive_oil (cold pressed Portuguese is the BEST!) 1 apple, peeled, cored and thinly sliced 2 pork tenderloins, about 1-1/2 lb (750 g) total 1/2 tsp (2 mL) pepper 2 cups (500 mL) sodium-reduced beef stock 1/2 cup (125 mL) cider or apple juice (we preferred the taste of the apple juice over the cider) 2 tsp (10 mL) cornstarch

Preparation:

Cut onions in half lengthwise; thinly slice crosswise. In large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; fry onions, stirring often, until tender and golden, about 10 minutes. Stir in apple; cover and cook until tender, about 10 minutes. (Make-ahead: Let cool; set aside for up to 2 hours. Rewarm.)

Season pork with pepper. In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork all over. Transfer to 350°F (180°C) oven; roast until juices run clear when pork is pierced, about 20 minutes. Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.

Meanwhile, pour fat from skillet. Add stock and cider; bring to boil over medium-high heat, scraping brown bits from bottom of pan. Boil until reduced to about 3/4 cup (175 mL). Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into skillet and cook until thickened.

Arrange onion mixture on warmed plates. Fan pork slices alongside; drizzle with sauce.