Pork Medallions with Apple Cider

2 lbs pork tenderloin, sliced on diagonal ¼-inch thick
2 tbsp butter
1 tbsp olive oil
1 cup sliced portobello mushrooms
2 small shallots, finely chopped
1½ cups hard apple cider
1 tbsp brandy
½ cup 35% cream
2 tsp apple jelly
salt and freshly ground pepper
finely chopped fresh chives for garnish

1. Between sheets of waxed paper, flatten tenderloin slices with palm of hands until ⅛-inch thick. Season with salt and pepper and set aside.

2. In large skillet, over medium-high heat, combine butter and oil until hot. Add mushrooms, sautéing until just tender. Remove from skillet and set aside. Add shallots and sauté until soft. Remove from skillet and add to mushrooms.

3. Add tenderloin slices to skillet and sauté until browned. Add additional olive oil to skillet, if necessary. Remove tenderloin to warm dish and set aside.

4. Deglaze pan with ½ cup of the hard apple cider and simmer until reduced by half. Add brandy and the remaining 1 cup hard apple cider. Bring to boil and reduce by half. Reduce heat to medium and add cream and apple jelly, cooking until thickened. Add tenderloin slices, mushrooms and shallots to skillet, until warmed through and pork is completely coated with sauce.

5. Garnish with chopped fresh chives. Serve with boiled or roasted small potatoes, buttered noodles or rice. Serves 6.