Pork Tenderloin with Apple Cider Sauce

Here is another great recipe from Cathy at Noble Pig. Check out her recipes and great pictures. http://noblepig.com/2008/10/14/simple-simple-simple.aspx
I served the pork with cheddar garlic smashed potatoes, asparagus, and Poizin wine. The wine came from a trip to California wine country. It is from Armida Winery in the Dry Creek Valley appellation. The bottle itself has a cool skull and cross bones on it. The wine is called "the wine to die for". It is a Zinfandel with a hint of fruitiness and a small kick of tannins. Check out the website http://www.armida.com/index.html

Pork Tenderloin with Apple Cider Sauce
1 tbsp extra virgin olive oil
1 lb pork tenderloin
1 cup apple cider
1/2 cup chicken stock (original recipe called for white wine)
2 tbsp apple cider vinegar
salt and pepper

Cut the pork into 2 inch medallions and season with salt and pepper.
Heat oil in dutch oven over medium-high heat.
Sear the pork on each side for about 5 minutes or until a nice crust has formed.
Add cider, stock, and vinegar.
Bring to a boil, cover and cook for 5 minutes.
Remove lid and cook for 5 more minutes.
Transfer pork to a plate and tent with aluminum foil to keep warm.
Simmer the liquids until reduced to about 1/2 cup.
The sauce should be thick and syrupy (this will take about 20 minutes).
Spoon sauce over pork and serve.