Pork Medallions With Dijon Creamed Apples

From Betty Crocker's Cooking Today, this sounds quick and good.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  pork tenderloin
• 1  tablespoon butter
• 1  tablespoon  vegetable oil
•  salt and pepper
• 2  medium cooking apples, unpeeled, cubed
• 1⁄2 cup  whipping cream
• 1⁄4 cup apple cider
• 1  tablespoon Dijon mustard
•  fresh parsley, chopped

Directions

1. Cut pork diagonally into 1/4-inch thick slices.
2. Heat butter and oil in 10-inch skillet over medium heat until butter is melted.
3. Cook a few slices pork at a time in butter mixture until light brown on both sides and no longer pink in center.
4. Sprinkle with salt and pepper.
5. Remove pork to warm platter; keep warm.
6. Add apples to skillet.
7. Cook, stirring occasionally, until apples are tender and liquid has evaporated.
8. Stir in whipping cream, cider and mustard.
9. Heat to boiling, stirring constantly.
10. Pour over pork; sprinkle with parsley.