2 pork tenderloins
2 cloves garlic, sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 Tablespoon oil
3/4 cup chicken broth
1/4 cup apple cider vinegar
2 apples, peeled and sliced
Cut several slits in the tenderloins, and put the garlic slices in those slits.
Season with salt, pepper and chili powder.
In a large oven-safe skillet, heat the oil. Brown the tenderloins for about five minutes on each side.
Add broth and vinegar.
Roast at 400* for 15 to 20 minutes, or until the internal temperature reaches 160*.
Remove tenderloins from the pan, and pour the cooking liquid into a bowl. Cover the meat with foil. Let rest for 10 minutes.
In the same pan that was used to cook the pork, add the apples, and cook over medium heat until they begin to turn brown, about five minutes.
Add the cooking liquid to the apples, and cook for five minutes.
Slice the tenderloins into 1/2 inch thick medallions. Serve with apples and some of the left over cooking liquid.